CANDIED PORK BELLY BITS

These pork belly bits are sticky, sweet, salty, and perfectly tender! Add cayenne pepper to add a heat factor if you like!

RUB:

•        1.5 Lbs. Pork belly (About 4 thick pieces) 
•        1 Tsp. Liquid smoke
•        1 Tsp. Smoked sea salt
•        3 Tbsp. McCormick BBQ Rub (or your choice)

GLAZE:

•       3 Cloves of finely grated garlic
•        ¼ Cup honey
•        ¼ Cup soy sauce (or Soy Free-Soy Sauce)
•        3 Tbsp. brown sugar
•        1 Tsp. unseasoned rice vinegar
•        1" Piece finely grated fresh ginger
•        1 Tbsp. ground black pepper or cayenne if you like.

Remove the skin. Cut the belly into half-inch strips. Cut those strips in half vertically. Finish by cutting the strips into small cubes. Place in a bowl and season with liquid smoke, smoked sea salt and BBQ rub. Massage the meat until well coated. Place in an air tight plastic bag and let rest for 4 hours or overnight.

While meat is resting prepare the glaze. Combine all ingredients and set aside.

Using a large skillet or wok style pan, brown the belly until you see some crispy edges and darkened color (about 15 min). Once the pork belly is up to temp, drain them off and place into a bowl.

Pour the glaze all over the pork belly and mix well. Pour onto a cookie sheet covered with non-stick aluminum foil. Cover the sheet with a piece of foil. Place in the oven for 30 minutes. Remove the cover and then return to the oven until the glaze sets and liquid has dissolved (about another 30 minutes). 

Sweet & Spicy Korean Noodles

• 1 Package Gluten-Free Spaghetti Or Pad Thai Noodles
• 2 Tbsp. Oil
• 2 Clove Of Garlic, Minced
• 1 Tbsp. Freshly Grated Ginger
• 1 Red Bell Pepper, Diced
• 1 Green Bell Pepper, Diced
• 1 Yellow Bell Pepper, Diced
• 1 Carrot, Diced
• 1/2 Cup Shredded Cabbage Or Diced Wok Choy
• 1 Cup Cooked Cubed Beef Or Chicken (Can Use Both)

For the Sauce you will need:

• 4 Tablespoons Korean Soybean Paste
• 1/4 Cup Water
• 1 Tbsp. White Rice Vinegar
• 1 Tbsp. Sugar
• 1 Tbsp. Mirin
• 1 Tbsp. Korean Red Pepper Flakes
• 1 Tbsp. Soy Sauce (Set Aside)
• 1 Tbsp. Sesame Oil (Set Aside)
• Sesame Seeds

 

Start by preparing the sauce. 

 

Heat the oil in a large non-stick skillet over medium heat. Once hot, sauté the onions, peppers, carrots and garlic until soft. (About 10 minutes on medium high).

 

Make a well in the center of the pan and add the soybean paste, water, rice vinegar, sugar, mirin and pepper flakes. Stir until blended and incorporate into the rest of the ingredients. Simmer on low while you cook the noodles.

 

Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook according to the package instructions. Once cooked, drain the noodles and add them to the skillet. Pour in the soy sauce and sesame oil, and stir to coat. Additional soy sauce can be added according to taste.

 

Serve with a sprinkle of sesame seeds on top.

Gluten Free Ravani - Sponge Cake with Syrup

Finally a gluten free recipe for the delicious Greek dessert Ravani. It is a sponge cake with a touch of lemon and sweetened with a simple syrup flavored with orange zest.

• 4 oz olive oil
• 1 cup caster sugar (Pulse the granulated sugar for more fineness)
• 3 eggs, separated
• grated rind of 1 lemon
• 1 cup milk
• 1 cup gluten- free flour
• 1 cup fine polenta
• 1 teaspoon baking powder

For the syrup:

• 2 cups water
• 1 cup sugar
• juice of 1/2 orange
• grated rind of 1 lemon

Oil a square cake tin and preheat oven to 350º.  

Cream the butter and sugar until light and fluffy. Add egg yolks and beat well. Beat in lemon rind. 

Add milk and sifted mixed dry ingredients and beat until combined. 

In a separate bowl, beat egg whites until soft peaks form. Fold into cake mixture. 

Pour cake mixture into prepared cake tin and bake for 40-65 minutes or until a skewer comes out clean. 

While cake is baking, make syrup by boiling combined ingredients in a small saucepan for 10 minutes. Remove from heat and set aside to cool. 

When cake is cooked, cut into 12 squares while still in the tin then pour over the cooled syrup and wait until it is absorbed.

Cilantro Lime Dressing

This is probably one of the best salad dressings I have ever tasted and its so easy to make!

• 1 bunch fresh cilantro
• 1/4 cup pumpkin seeds
• 2 garlic cloves
• Juice of 1 lime
• 1 cup sour cream
• 1/2 tsp onion powder
• 2 tablespoons vinegar 
• 1 tablespoon sugar 
• 1/4 cup olive oil 
• 1 egg yolk (from soft boiled egg, discard whites)
• Salt and pepper to taste

Combine all ingredients in a food processor. Store in refrigerator.