Pork Belly Cauliflower Fried Rice

Ingredients

1 lb Pork Belly (strips)

1 tsp Sea Salt (divided)

1 head Cauliflower (finely chopped or grated)

1 stalk Celery (sliced)

3 tbsps Dried Chives

Directions

1. Bring a pot of water to a boil. Blanch the pork belly in the boiling water skin side down for 10 minutes, flipping halfway.

2. Set the pork belly on a plate. Using a fork, pierce the pork belly skin and pat dry. Season with half the salt.

3. Heat a pan or skillet over medium heat and cook the pork belly strips for 5 minutes on each side, or until cooked through and browned. Transfer to a cutting board and chop into pieces.

4. Using the same pan or skillet, cook the cauliflower and celery over medium-high heat for 3 to 5 minutes or until warmed through. Add the chopped pork belly and season with the remaining salt and chives.

5. Divide into bowls. Enjoy!

NOtes

• No Cauliflower? Use white rice, brown rice, couscous, quinoa, barley or rice noodles instead.

• No Pork Belly? Use bacon or ground pork instead.

• Make It Vegan. Use tempeh, tofu, vegan bacon or vegan sausage instead of pork belly.

• Leftovers. Refrigerate in an airtight container up to 3 days.

• Save Time. Many grocery stores carry pre-riced cauliflower in the bag. Look for it in the fresh, pre-sliced vegetable section or frozen vegetable section.