Paleo Slow-Cooker Pork Belly with Vietnamese Salad

20 Sep

IMG_3325Yes, you can tell I’ve gone all Paleo again, with these meat-centered dishes. But without getting all evangelical on you about it (I passed that phase already), it’s just really working for me in a way that no other way of eating has. So it’s been fun to look up some new recipes and try some fun things out, like the plantain “buns” I made last night for some Cubano sandwich-style burgers. Yummy—but it was a lesson in FOLLOWING directions. Sometimes I make assumptions that just aren’t correct. I have to remember that people have researched these recipes….der.

But this is a dish I’ve put together using a few different recipes, and it’s starting to be my go-to dish for when company comes over, even though there’s a lot of slicing and dicing involved. But the best thing is that you can scale that part down, and throwing the pork in the slow cooker is just so easy.

IMG_3780And if you do eat meat and haven’t tried putting pork belly in your slow cooker yet, you’re in for a nice surprise. It’s delicious! The only problem is that you might find yourself thinking, “Do we really need to have company tonight? There doesn’t really look like enough for four…maybe we should cancel…” with the little voice on your shoulder saying “Eat it yourself! Tell them you’re virulently ill! Close the shades! The neighbors will never know why you canceled on them!” Thankfully we didn’t, because it was a very fun night with Steve, Sara and their fun little terrors—I mean “boys”—Ben and Zach. We’ve never had someone strip at the table before, so thanks, Zach, for that first!

But it’s too good not to share, and since guests keep raving about it, I’m going to keep cooking it. And a great side note: Don’t throw out the cooking liquid from the pork. It turns into a wonderful broth for a pho-style soup! You can just freeze it like any other stock and keep it until that chilly day comes up that’s just calling for some warming soup.

Vegetarians and vegans can sub some delicious, soy-marinated tofu or tempeh for the pork and use a replacement for the fish sauce in the dressing (here’s a great recipe for “Not Fish Sauce”) and this will still be a crowd-pleasing, knock-out dish.

For the Pork Belly:

3-4 lbs. pork belly
1 Tbs. sugar
6 cloves of garlic (smashed)
6 thick slices of ginger
4 whole star anise
1 tsp. of whole peppercorns
2 whole red chillies (optional)
3 Tbs shao xing cooking wine, white wine or sherry
1/2 cup of coconut aminos (or if you’re not Paleo, soy sauce, or 1/4 cup of dark soy sauce)
1 Tbs. almond oil
2 cups of chicken stock (homemade if you’ve got it, otherwise low sodium)
Water (just enough to almost cover the pork belly)

Place everything in the slow cooker, and cook on high for 4-6 hours.

Just before service, cut the cooked pork belly into portions, then place on a cookie sheet. Place under the broiler and watch carefully. You basically want to crisp up the fat on the top of the pork belly. Don’t let it burn! Serve immediately on top of the salad, topped with toasted, chopped cashew nuts and crispy shallots.

IMG_3773For the Salad:

++You can make this salad as big as you like, and add/subtract as many of these ingredients as you like. I put them all in, but it’s your choice!

Butter lettuce
Baby arugula
Mung bean sprouts
Pea shoots
Sliced green onions
Thinly sliced cucumbers
Thinly sliced carrots
Thinly sliced yellow, red or orange bell pepper
Equal amounts of mint, Thai basil* and cilantro, chopped finely

*Use regular basil if you can’t find Thai

Salad Dressing:

++Double this if you are making a big salad for four or more people.

1 hot Thai chilli (seeded and chopped fine)
1 large clove garlic (peeled and chopped fine, or grated)
1 tsp. sugar
1 ½ Tbs. rice wine vinegar
1 ½ Tbs. lime juice
1 ½ Tbs. Thai fish sauce (nam pla) (or nuoc nam)
1 ½ Tbs. almond oil
½ medium shallot, chopped fine
Black pepper

Mix together and let sit for about 30 minutes before serving. Keeps well for about one week in the fridge.

IMG_3772For the Crispy Shallots

Take about a half-pound of large shallots and slice them carefully on the thinnest setting of a mandoline. Heat up coconut oil or another oil that’s good for high temperature cooking (PLEASE never never use canola oil!) and deep fry the shallots, in batches. Watch these carefully, as you think nothing’s happening for about 5-10 minutes, then BAM! They’re getting all brown and crispy in seconds flat. Scoop out with a slotted spoon or strainer spoon onto paper towels. Let cool and sprinkle over salad.



16 Responses to “Paleo Slow-Cooker Pork Belly with Vietnamese Salad”

  1. Lauren Bair September 20, 2013 at 7:39 pm #

    1. Do you foresee Zach being available for parties, once he’s over 18? 2. I love pork and Vietnamese everything and this looks amazing. Do you know of a good sub for sugar in here? Will agave or maple syrup completely change the flavor? I’m just a friend, writing from “Raw Cacao ChocoLand” where we are trying to eliminate sugar, but keep flavor and also FUN, dammit 😉

    • tinykitchenstories September 21, 2013 at 10:12 am #

      1. I hope so–he’s already a riot. He’s 2 1/2 and like a little drunk person. He mumbles, does somersaults on our lawn and drinks out of bottles. He’s like half of my friends! I’ll ask his mom for you.

      2. I think agave syrup or coconut sugar would work. Be careful of agave syrup; most is just as refined and processed as regular corn syrup, so make sure you go for the raw stuff if you can find it. Speaking of which, did you see my schnickers recipe? You must try it! But with almonds instead of peanuts. I toasted chopped raw almonds and added some almond oil and salt. They are SO GOOD. And no refined sugar! Plus, they’re bags of FUN. Love, from Raw Cacao Chocoland North 😉

  2. Gluten Free Fabulous September 20, 2013 at 7:55 pm #

    This looks so tasty! I really like the salad and the dressing – I’d love to have it for dinner.

    • tinykitchenstories September 21, 2013 at 9:37 am #

      I hope you try it! It’s so refreshing and crunchy. The flavors are tangy!

  3. girlinafoodfrenzy September 21, 2013 at 5:35 am #

    I love slow braised anything, but pork belly with a delicious Pho style broth!?! It will certainly win out in the end! How wonderful that you do enjoy these moments in life, good food, great company and pleasant memories is one of the truest luxuries in this world! Enjoy every bite!!!

  4. lorrielorrieb September 22, 2013 at 8:50 am #

    Happy first day of Fall. This is a perfect dish for the season. Some thing warm and comforting that can cook while you are out doing garden chores and then paired with a salad with bounty from the garden. Very nice!

    • tinykitchenstories September 22, 2013 at 12:39 pm #

      Thanks! You’ve hit the nail on the head. Also good for when it’s hot outside (like today) when you don’t want to turn the oven on. 😉

  5. Mama's Gotta Bake October 1, 2013 at 5:43 pm #

    I love your crispy shallots. As a topping they make everything taste better. But alas, mine don’t always crisp so well!

  6. Elisa Lipton May 9, 2014 at 12:33 am #

    Yum! I’ve returned to Whole Foods now 3 days in a row for their pre-made pork belly. Can’t wait to try it on my own.

    • tinykitchenstories May 9, 2014 at 2:10 pm #

      Thanks for the follow! And this recipe couldn’t be any easier thanks to the crock pot. And you could probably tweak the ingredients if you didn’t want it quite so Asian-flavored. But I like it that way so I can have the pho broth afterwards. 🙂 I’m glad you’re going to try it yourself–I’m here if you have any questions!

  7. Errign December 7, 2014 at 1:54 pm #

    Do you use pork belly with skin on?

    • tinykitchenstories December 8, 2014 at 9:36 am #

      I can’t always get it with skin on, but I’ll use it if I can find it. That gives the crispiest result, although you may need to cook it under the grill a bit longer. Let me know if you have other questions!

  8. Frieda Coggeshall Balavage August 17, 2015 at 11:58 am #

    I am cooking a pork belly right now. I didn’t have star anise, so I used a little 5 spice, and no chicken broth, so I put the bones from 2 chickens in with it to make broth as it cooks. The house smells heavenly already!

    • tinykitchenstories August 17, 2015 at 12:37 pm #

      You’re making me hungry! Nicely done on the improvisations too. I’m sure it will taste even better than it smells. Happy eating!


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