Month: May 2015
(AIP) Paleo Slow Roasted Pork Belly Slices with Sea Salt and Rosemary
Slow Roasted Pork Belly Slices with Sea Salt and Rosemary
Sometimes, when the rain’s pattering on the windows outside, or when the frosty air threatens to creep in, only a slow-cooked dish will do. And it takes very little of your own time to make this one – most of the work is done in the oven while you watch a film or run a hot bath. Perfect comfort food. Serve with your favourite vegetables – I love it with cauliflower or garlic and parsnip mash, along with a tangle of soft greens to help mop up all the juices.
Serves 3-4
Ingredients:
900g pork belly slices, preferably with the rib bone left in
half teaspoon sea salt flakes
1 tsp freshly chopped (fresh) rosemary leaves
Method:
Lay the pork slices out, in one layer, on a foil-lined tray. Pat with kitchen paper to dry them and sprinkle with the salt and rosemary.
Preheat the oven to gas mark 3/160ºC/325ºF. Slide the pork into the oven and slowly roast for an hour and a half to two hours. The pork should be tender, soft and golden – and thoroughly cooked through. Carefully lift the slices out of the tray using tongs and serve hot.
From Simple Autoimmune Paleo Comfort Food, Jo Romero, on the Kindle Store
(AIP) Paleo Meatballs with Gravy and Cranberry Sauce
AIP (Auto Immune Protocol) Meatballs with Gravy and Cranberry Sauce
Makes 16-20 meatballs
Ingredients:
For the meatballs:
1 tsp duck fat
1 medium onion, peeled and chopped
400g minced beef
500g minced pork
half teaspoon dried thyme
good pinch of salt
For the gravy:
200ml beef stock/broth
2-3 tbsp coconut cream
pinch of salt
3 tsp arrowroot powder
For the AIP cranberry sauce:
juice of half an orange
100g cranberries, fresh or frozen
1 tbsp maple syrup
small pinch of salt
Method:
First, melt the duck fat in a non-stick frying or griddle pan. Fry the onion until softened, and tip into a mixing bowl. Allow to cool.
Preheat the oven to 200ºC/gas mark 6 and get out a roasting dish.
When the onion has cooled, add in the pork and beef mince, the thyme and a good pinch of salt. Mix until just combined – don’t over-mix – and then roll into meatballs. Fry them in the pan (you should already have some fat in there leftover from the onions) until golden, turning regularly.
Turn off the heat on the hob and transfer the meatballs to the roasting dish and bake in the oven for 10-15 minutes, until fully cooked through.
While the meatballs are baking, make the cranberry sauce and the gravy.
To make the cranberry sauce, add all the sauce ingredients to a small pan and simmer for 5-7 minutes, until the cranberries are softened and the sauce has thickened slightly. Allow to cool, cover and refrigerate. It’ll last in the fridge for about 5 days. You could even make this one in advance.
About five minutes before you serve, make the gravy. Pour the beef broth into the pan you fried the meatballs in, and stir, scraping up any residue from the bottom of the pan as you go. This will make the sauce darker and richer in flavour. Add the coconut cream, along with a pinch of salt and simmer for 5 minutes. Finally, at the end of cooking, stir in the arrowroot powder to thicken.
To serve, check the meatballs are fully cooked through and serve them, with the gravy and the cranberry sauce.
From Simple Autoimmune Paleo Comfort Food, Jo Romero, in the Kindle Store.