Sue’s Blog of Xtracycle Happiness

It’s time to expand this blog. While I still love and ride my bike every day, I don’t have much to say about it anymore. So what’s the next best thing? Food. Meat, to be more precise. Mmmmmmm meat.

The Recipe

Serves: Lots

Times:

• Prep: 15 minutes of work + 1-3 days of waiting
• Cooking: 4 hours

Ingredients:

• 4.5 lbs uncured, skinless pork belly (half a belly)
• celtic sea salt
• virgin coconut oil
• 1 tsp cinnamon
• 2 tsp chili powder
• 2 bay leaves
• 1/4 tsp cumin
• 8 cloves garlic, chopped
• 1 chipotle chili in adobo sauce
• juice and zest of one small lime
• some water

Method:

1. Rub the pork belly all over with salt & refrigerate 1-3 days.
2. Cut the pork belly into pieces.
3. Brown the pieces in coconut oil.
4. Remove the meat from the pan & add everything but the water; stir.
5. Add the meat back to the pan & put in enough water to almost cover.
6. Bring to the boil, then simmer very slowly for 2 hours.
7. Turn the heat up and boil until water has all evaporated & fat is the only remaining liquid. This step took 2 hours for me, but it will vary. Stir occasionally during this time to keep the meat from sticking to the bottom of the pan & to break it up. It’s done when the meat is well browned & swimming in fat.
8. Turn off the stove, wait for it to cool a little, get a fork and dig in.

Note that at no time did I ever say to cut off, pour out, or otherwise remove any fat. Leave it there; it’s good for you.

Meat Porn: