Country: China

Country- China 🇨🇳

Paleo- We need to substitute the bread 🍞 of course and some seasonings such as sugar, rice wine and soy sauce.

FODMAP- No issues ✅ Oh make sure you stick to only the green parts of the scallions ⚠️

Macros- This will be pretty high in fat with the pork belly. You can use a pork shoulder if you’d rather. It’s more of a texture difference than flavor. Either way log it as an individual meat once you weigh it. The sugar and soy sauce can be added to your log but use the smallest measurement. Make sure you log whatever bread option you use.👍

Serving size- 6

Ingredients-

2 pounds of pork belly cut into 3-4 inch chucks

2 stalks of chopped scallions *lowFODMAP use only the green section

3 tablespoons of coconut aminos

2 tablespoons of Shaoxing rice wine or Mirin *NOT strict Paleo, comes from rice

2 tablespoons of coconut brown sugar *use 3 heaping tablespoons if not using rice wine

2 teaspoons of Chinese five-spice

2 teaspoons of arrowroot mixed with 2 teaspoons of water

2 bay leaves

½ teaspoon of chili powder (optional)

2 slices of fresh ginger (optional)

Salt and pepper to taste

Cumin to taste (optional)

Garnish with either freshly chopped parsley or cilantro, personal preference

Steps

Steps-

1-Using a medium size pot (Dutch oven if you have one), put the pork in it and fill with water to cover the pork. Bring to a boil, cook until the pork is opaque (white-ish). It should look cooked on the outside, no more than 15 minutes regardless of color. Dump the water. Rinse the pork off. Replace it in the clean pot and fill it again with 3 cups of water, making sure the water covers the pork pieces, add a just enough if needed.

2-Add all seasonings except arrowroot. Bring to a boil, then reduce heat to a low simmer and cook until pork is fork tender soft, about 90 minutes.

3-Using a medium size bowl, remove the pork from the pot and place it into this bowl. Use two forks and shred the pork, discarding any big pieces of fat.

4-Discard the water from the pot. Return the pork to the pot. Turn the heat to a low simmer. Add the arrowroot mixed with water (which will thicken the sauce a bit) and add any seasonings that you want to make stronger such as cumin and salt. Cook for 15 minutes. Do not let the juice cook off that will let the meat get dry. The meat should be moist with some sauce but not runny.

5-Serving this as a sandwich is your choice of “bread.” You can use a Paleo bun if you’re a baker. In a rush you can break the rules and use an English muffin but at least use a sourdough version. My personal favorite is a fried plantain, which I think gives it extra flavor. Because it’s crispy though, I suggest using one plantain and pile high the meat eating it like a tostada or pizza. If you put a plantain on top and bottom, it pushes out the backside when taking a bite.

6-Fried plantains are best when they’re green (which is a must for lowFODMAP folks). Using a Dutch oven if you have one or a medium sauce pot, add coconut oil or avocado oil enough that the plantain will float. Heat oil to 325° Cut plantains into thirds roughly 2 inches each. Peel them and drop into the oil to cook for 4 minutes turning them occasionally. Using tongs, pull them out and place between a sheet of parchment paper. Using a meat pounder, smash the plantain into a flat pancake like. Then gently return the flattened plantain into the oil and cook for about 5 minutes on each side.

Helpful hints- The optional seasonings are really just for personal preference. I’ve had this with each of these separately and with all three. Play with it and see what your family likes. 😌

Also, I’ve seen people make this the same way but using beef. Try that too!

Nutrition Facts

Calories – 416

Protein – 30g

Carbohydrates – 10g

Fats – 31g

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