Being a fan of nose to tail dining, once in a while this fattier offering is par for the Paleo course. Here's a recipe a blog reader in Toulouse, France shared with me. Remember to source pastured pork!
Ingredients
2 pounds Pork belly, pastured-organic; thinnest possible slices
Marinade:
1 cup orange juice, freshly squeezed
4 tablespoons raw cocoa powder
1 tablespoon ginger, freshly grated
1 tablespoon cinnamon
1 tablespoon black pepper
1 teaspoon Chipotle, dried, ground
Instructions
Mix the marinade thoroughly with a hand blender in a large bowl
Marinate in the refrigerator for 12-24 hours
Saute gently in a cast-iron skillet
Serve with your favorite green veggies
Recipe by Paleoista at https://www.paleoista.com/?p=38096