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      Smashed Spuds with Truffle oil & Parmesan

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      Christmas Hasselback Potatoes

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      Holly White’s Vegan Shepardless Pie

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Whole30

Asian Style Belly Pork with garlic mash and frizzled root vegetables

written by thewonkyspatula October 3, 2014
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 it’s 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 Grass-fed Butter or Ghee

1 Carrot
1 Parsnip
1 tbsp Coconut Oil
Cracked Black Pepper

Method:

  1. Take out the belly pork, rinse it and pat it dry with some kitchen paper, sprinkle with cracked black pepper.
  2. 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.
  3. Remove the pork from the fridge and allow it to come to room temperature, preheat the oven to 160°c.
  4. Wrap the pork in tinfoil and place on a baking tray. Bake in the oven for 31/2 hours.
  5. When the pork is finished cooking remove from the oven and allow to rest.
  6. Turn the oven up to 220°c and allow to heat.
  7. Spiralize the parsnip and carrot, if you don’t have a spiralizer you can cut them into thin strips to make string fries.
  8. 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.
  9. When the 10 minutes has elapsed, take them out, flip them and put them in for a further 10 minutes.
  10. In the mean time put the cauliflower on to boil for 10 minutes.
  11. Remove the parsnip and carrot from the oven and set a side.
  12. Strain the cauliflower and add to the food processor with the butter, garlic and parsley. Pulse until smooth.
  13. Plate up and enjoy!
Asian Style Belly Pork with garlic mash and frizzled root vegetables was last modified: September 3rd, 2017 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula

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