We were poking around the refrigerator cases at Trader Joe’s the other day and came across this wicked cool box of pork belly.
Before you go all ‘ewww, I won’t eat that!’ on me, allow me to point out that most bacon is made from pork belly, so you more than likely already have; and besides, it is just plain deliciousness on a plate.
And easy to make, too.
The nice folk at Trader Joe’s saved me several hours of prep time by fully cooking their pork belly before packaging, so all I really needed to do was brown my bits and decide how to serve them.
I went with stew, served over coconut oil roasted sweet potatoes.
•12 oz pork belly (fully cooked)
•1 tbsp olive oil
•1 cup sweet onion, diced
•8 oz sliced ‘shrooms
•3 cloves garlic, minced
•2 tbsp fresh ginger, chopped
•1/4 cup + 2 tbsp Tamari
•1 cup red vermouth
•1 tbsp Sherry Peppers Sauce
Warm the olive oil in a large pan over medium high heat then add the onion, garlic, and ginger and sauté for five minutes.
Cut the pork belly into chunks, add to the pan, and continue cooking until the pork belly edges are browned and a bit crispity.
Add the vermouth and tamari, scraping up any browned bits stuck to the bottom of the pan, then stir in the Sherry Peppers Sauce and the ‘shrooms.
Bring to a boil, then reduce the heat, cover, and simmer the stew for 30 minutes.
Uncover the pan, raise the heat, and continue to cook until the sauce has reduced.
As noted above, we had ours with those tasty roasted sweet potatoes, but man, would this have been perfect on top of well buttered and garlicked buttermilk smashed potatoes.
I’ve been back to Trader Joe’s, and picked up a couple more boxes o’ belly…
mebbe it’s time for more stew.