Gluten-Free Pork Belly with Apple Slaw

Ingredients

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• 1.5 lbs pork belly, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 large apple, julienned
• 2 cups shredded cabbage
• 0.25 cup GF mayonnaise Shop
• 1 tbsp apple cider vinegar Shop

Instructions

1. 1 Pat the cubed pork belly completely dry with paper towels, then season generously with salt and black pepper. This step is crucial for achieving a crispy exterior.
2. 2 Heat the olive oil in a large (12-inch), heavy-bottomed skillet or cast-iron pan over medium heat until shimmering. Carefully add the seasoned pork belly cubes in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary.
3. 3 Sear the pork belly for about 15-20 minutes, turning every few minutes, until the fat has rendered and all sides are deeply golden brown and wonderfully crisp. Remove the crispy pork belly to a plate lined with paper towels, then carefully pour off all but about 1 tablespoon of the rendered fat into a heatproof container.
4. 4 Reduce the heat to medium-low, add the minced garlic to the remaining fat, and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and GF tamari, scraping up any browned bits from the bottom of the pan.
5. 5 In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Gradually whisk this slurry into the simmering sauce in the pan until it thickens to a glossy consistency, which should take about 1-2 minutes. Taste and adjust seasoning if needed.
6. 6 Return the seared pork belly to the pan and toss gently to coat evenly with the thickened sauce. Let it simmer for another 1-2 minutes to allow the flavors to meld and the pork belly to re-warm.
7. 7 While the pork belly is finishing, prepare the apple slaw. In a medium bowl, toss the julienned apple with the apple cider vinegar, then add the shredded cabbage and GF mayonnaise. Toss gently to combine and season with a pinch of salt and pepper.
8. 8 Serve the glazed pork belly immediately, spooning any extra sauce over the top. Accompany with the crisp apple slaw for a complete and satisfying gluten-free meal.

Tips & Notes

• Cut the pork belly into even 1-inch cubes. Larger pieces won't render and crisp in the 15-20 minutes of searing.
• Pork belly renders far more fat than the sauce needs. Pour off all but about 1 tablespoon before the garlic goes in.
• Toss the julienned apple with the cider vinegar first, before adding the cabbage and mayonnaise, so it stays crisp and doesn't brown while the pork finishes.

Common questions