It’s officially the week of Paleo f(x) and Suzanne and I couldn’t be more excited and nervous at the same time. We’re doing a cooking demo for a modified version of our Paleo Eggs Benedict with a totally FOOLPROOF hollandaise sauce. I’m also on a panel for the Journey of Transformation where I’ll be talking about my path to treat my epilepsy and overall health utilizing nutrition and lifestyle. It should be an amazing time. If you can’t make it to Austin this year, they are streaming the event LIVE so you don’t have to miss a thing!
Also, after a month or so of working on it, this is the OFFICIAL launch of Suzanne and my new website here at Pastured Kitchen, we are going to include a giveaway along with our friend Steve from Steve’s Original. We are super excited to officially join forces on one single website and we will still work hard to bring you amazing recipes and information regarding the paleo lifestyle, my journey of epilepsy treatment and so much more. Now, what is in this giveaway you ask? Well, we’re giving away not ONE but TWO different sampler packages. The first one, is the Paleo Sampler. This is perfect collection of all the most popular Paleo Goods all in one place. You’ll get a delicious variety of PaleoKits, PaleoStix, PaleoKrunch Cereal and Bars, Dried Fruit, PaleoChef Dressings and Sauce.
The second sampler we’re giving away is the PaleoChef Sampler. This has to be one of my favorite things ever. Each one of these sauces are delicious and have a wide variety of uses including my personal favorite, the Maple Mustard sauce which I used in the recipe for pork belly below.
Now for the recipe! Last month, Suzanne and I were fortunate enough to attend EXPO West a gigantic natural food convention in Anaheim, CA. We were informed about the event over Christmastime while we were hanging out in Colorado with our friend Stacey from Cappello’s (the genius paleo pasta and cookie dough company).
We met up with Steve at his booth and we showed Steve and his wife the post for Peach BBQ Chicken Legs. It was then, that they mentioned one of their favorite ways to use the PaleoChef sauces was to throw it in the crock pot with some meat and let the magic making take place. I decided right then that I would try this method with a pork belly I had in my fridge from Cook Pigs. The result was nothing short of amazing. This is one of the tastiest things that I’ve made in a long time. It really is incredible how tasty the crock pot can make any dish with minimal effort. These tasty morsels are perfect as an appetizer or even a main dish with a side of veggies.
- Rinse pork belly with cold water and pat dry
- Season all sides of pork belly with salt and pepper and set aside.
- On the stovetop, melt lard in a large skillet over medium high heat.
- When skillet is nice and hot (lightly smoking), sear pork belly on all sides for 1 minute per side.
- Remove pork belly from skillet and place in a crock pot set to low heat.
- Add hard cider, Paleo Chef Maple Mustard sauce, and thyme to crock pot and cook on low for 6 hours, turning pork belly half way through.
- After 6 hours, carefully remove pork belly from crock pot and set aside to cool.
- Slice belly how you like and serve with cooking liquid spooned over the top.
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