Sweet and Spicy Braised Pork Belly
Well, this is now two Wednesday's in a row that I've made pork belly for dinner, not that anyone in my house is complaining! It's a dish that always goes in my family––everybody likes it, and that's rare. As you may have read yesterday, I bought my first few peaches of the Summer a few days ago and they are finally all ripe. Ever since the first time I ate pork belly, I'd been saying it would go great with peaches––and wouldn't you know, it did! I wasn't sure what spices I wanted the pork to have that would go with the peach flavor, but I settled on a blend with a bit of added cayenne pepper for some nice heat. The sweet and spicy flavors are amazing, they work so well together without either one being too overpowering. I braised this pork in apple juice and water, I was hoping to use apple cider instead but I couldn't find any in the supermarkets this time of year––if you can get your hands on some... I'm sure it would be amazing. If you follow me on Instagram, Facebook, or Twitter, you may have already seen that I will be starting another Whole30 on Saturday. As I've been working to get some sweet treats on here for you guys lately, I've been baking up quite the storm in my kitchen! It's become very apparent that I'm no baker. It's taken me a ton of tries just to get one tart crust recipe put together! I'm new to the science of baking and for now, it's a lot of trial and error before I finally can make the foods I'm aiming for. Because of that, I will end up making eight or nine batches of a dessert before I get it right, leaving me with seven or eight batches too many lying around my house! I could really care less about making Paleo desserts, I'm never really craving them––and if I am, that's a problem anyway! But, if there are Paleo sweets in my kitchen, I'm sure going to have some! I've gotten really off track within the past week or so with the amount of natural sugars and coconut/almond flours in my recipes and I've decided it's time to get my diet back under control with a month of strict Paleo eating! For those of you not familiar with Whole30, it's a program that involves removing grains, dairy, legumes, sugars (even the natural ones), and alcohol from your diet for 30 days. If it's you're first time, at the end, you'll individually reintroduce each food group and see how your body handles these certain foods that can have negative effects on us! If you've done this before, well then, you know––it'll just get your eating habits back in check! If you're interested in joining me for a Whole30 beginning Saturday, June 29th, email me and let me know so we can stay updated on each others progress. Additionally, follow me on Facebook and Twitter to stay updated for new Whole30 compliant recipes and other tips or information you might find useful during the month!
Sweet and Spicy Braised Pork Belly
Prep Time: 10 min Cook Time: 2 hr 45 min Total Time: 2 hr 55 min Serves: 6
2lbs pork belly, skin removed
4 peaches, cored and sliced into wedges
2 vidalia onions, diced
⅔ cup apple juice
½ cup water
1 tbsp lemon juice
1 tbsp smoked paprika
1 tbsp garlic powder (omit for SCD)
1 tbsp chili powder
1 tsp cayenne pepper
1 tsp salt
Preheat oven to 350 degrees F.
In a small bowl, mix together smoked paprika, garlic powder, chili powder, cayenne pepper, and salt. Rub spice mixture evenly onto all sides of the pork belly.
Place the pork, fat side up in a large, oven-safe, baking dish with a lid (I use a large casserole dish). Surround the pork with diced onions and peach wedges. Mix together apple juice, lemon juice, and water, and pour over the peaches and onions.
Bake for 2 hours and 45 minutes. Let sit for at least ten minutes before serving and enjoy!