Asian Style Belly Pork with garlic mash and frizzled root vegetables

Despite the weather, today has been a fantastic day so far! My greatly anticipated spiralizer arrived from amazon this morning and its fab! Be prepared for an awful lot of zoodles in the coming days!!

*This recipe ideally needs 24 hours to marinade*

600g Belly Pork
2 Tbsp Cayenne Pepper
Coconut Aminos
Cracked Black Pepper

1/2 Head Cauliflower – separated into florets
2 Cloves of Garlic
Handful of fresh Parsley
Knob of Grassfed Butter or Ghee

1 Carrot
1 Parsnip
1 tbsp Coconut Oil
Cracked Black Pepper

Method:

Take out the belly pork, rinse it and pat it dry with some kitchen paper, sprinkle with cracked black pepper.
Rub the cayenne pepper into the pork, place in a bowl and pour a generous helping of coconut aminos over it, cover with clingfilm and refrigerate for 24 hours.
Remove the pork from the fridge and allow it to come to room temperature, preheat the oven to 160°c.
Wrap the pork in tinfoil and place on a baking tray. Bake in the oven for 31/2 hours.
When the pork is finished cooking remove from the oven and allow to rest.
Turn the oven up to 220°c and allow to heat.
Spiralize the parsnip and carrot, if you don’t have a spiralizer you can cut them into thin strips to make string fries.
Place a baking tray in the oven for about 2 minutes with the coconut oil on it, when it has melted and starts to smoke remove from the oven and place the parsnip and carrot on it, making sure they have been tossed in the oil. Sprinkle with pepper and place in the oven for 10 minutes.
When the 10 minutes has elapsed, take them out, flip them and put them in for a further 10 minutes.
In the mean time put the cauliflower on to boil for 10 minutes.
Remove the parsnip and carrot from the oven and set a side.
Strain the cauliflower and add to the food processor with the butter, garlic and parsley. Pulse until smooth.
Plate up and enjoy!