[wpurp-searchable-recipe]Pork Belly Fried Cauli-rice – – coconut oil, garlic (minced), freshly grated ginger, pork belly (cut into large chunks (or boneless pork chops)), shiitake mushrooms, rice vinegar, coconut aminos, shredded cabbage, baby bok choy (trimmed and cut lengthwise), scallions (trimmed and cut lengthwise), cauliflower (riced), sea salt, freshly ground black pepper, toasted sesame oil, Sriracha (optional), , Heat oil in a large wok or skillet over medium high heat. Add garlic and ginger, then add in pork belly. Cook for about 2 minutes per side or until evenly browned on all edges. ; *Remove half of the pork belly and reserve for the following day’s lunch (Korean Pork Belly Tacos).; Add in shiitake mushrooms, and cook for another minute or two or until mushrooms are cooked down. Add in rice vinegar and coconut aminos, cabbage, bok choy, and scallions. ; Cook for about 3 minutes or until veggies are slightly tender but still have a slight crunch to them. Then add in riced cauliflower, and season with salt and pepper to taste.; Cook for about 2 or 3 minutes or until cauliflower is tender, then season with toasted sesame oil and serve with sriracha for some extra heat.; ; – <p>Related Recipe: <a href="https://members.savingdinner.com/recipe/korean-pork-belly-tacos/">Korean Pork Belly Tacos</a></p> – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 3[/wpurp-searchable-recipe]
