AIP Pork Belly “Ramen” – Paleo/Gluten-Free
Salixisme
Salixisme
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Ingredients

  • 2 thin
  • 1 pigs foot – split in half
  • 1 lb meaty pork neck or back bones
  • 1 onion – halved (no need to peel)
  • 1 stick celery – chopped
  • Trimmings from 1 fennel bulb (optional – this provides a slight aniseed flavour not unlike star anise)
  • ¼ cup dried shiitake mushrooms
  • 3 garlic cloves – peeled but left whole
  • 1 ″ chunk of root ginger – peeled and sliced into discs
  • a piece of Kombu (Dried kelp), 3″ x 1″ – optional
  • Stems from parsley and cilantro
  • 1 TBSP apple cider vinegar
  • 1 lb pork belly – skin on. This can be all in one piece or in several small pieces.
  • 1 tbsp melted lard or coconut oil
  • 2 tsp pink Himalayan salt
  • 2 medium sized zucchini – spiralized using the finest blade (I use this spiralizer)
  • 2 oz crimini/baby bella mushrooms – sliced
  • 2 oz enoki mushrooms – trimmed
  • 2 oz sliced bamboo shoots
  • 2 green onions – chopped
  • 1 cup baby spinach
  • ¼ cup fresh cilantro
  • Coconut Aminos to taste

Instructions

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