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Pork Belly With Cauliflower Rice & Coriander Chutney
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Chef :
SoniaPork Belly With Cauliflower Rice & Coriander Chutney
I love pork belly but because it is fatty it does need freshness to pair with it and balance it out. This dish was a bit of a fridge raid but it worked out surprisingly well so I thought I’d share it. It’s also #lowcarb and #glutenfree. I made Brinda’s green chutney to go with mine and it’s zingy freshness is perfect for this meal.
Cooking instructions
* Step 1
Pre heat the oven to 190. Pour soy over the pork belly coating each side then season with garlic granules, salt and pepper. Roast in a foil lined tray for 50 mins.
* Step 2
5 mins before the pork is finished, microwave your cauli rice. And get your chutney and sauce together.
* Step 3
Serve the cauli rice topped with sliced up pork belly, plenty of chutney and then a more reserved drizzle of the sweet chilli sauce.
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1. Start Small
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