Do you sometimes wonder where food bloggers find the inspiration to create new dishes? For me, it is a combination of childhood memories, trials and errors, something I see in a magazine, and sometimes it is just dumb luck!
This is what happened with this slow cooked pork belly; I had bought a pound of pork belly at Wholefoods and forgot about it for a few days. I found it again in the refrigerator while rummaging for another ingredient. I hate wasting food so I had to find a way to use this pork belly (mind you it was still good!).
I always have coconut milk
Oh my! The results were beyond my expectations! Even my eldest daughter, who “happened” to be there in the kitchen (she was most probably lured by the incredible smells), devoured what was on her plate!
- 1 pound pork belly, diced
- 1 can (13.5 ounces) full fat coconut milk
- 1/2 cup pitted Kalamata black olives
- 1 clove garlic, minced
- 1/2 tablespoon oregano
- 1/2 teaspoon fine sea salt
- 2 teaspoons cassava flour
- Place all the ingredients in a slow cooker
and cook on low for 8 hours.
- Remove the meat and olives with a slotted spoon. Set aside and keep warm.
- Sprinkle the cassava flour over the sauce left in the slow cooker and whisk vigorously for 10 seconds until the sauce thickens a little bit.
- Pour the sauce over the meat and serve immediately.
- Bon appétit!
The recipe for this slow cooked pork belly with black olives and garlic has been shared on: Paleo AIP Recipe Roundtable
Can one make this in the pressure cooker too? I lean slightly more towards pressure cooking (with my Instant Pot) at the moment but I’m still fairly new to if and whether conversion between slow and pressure is possible?
Hello Danielle,
Absolutely, you can make this in a pressure cooker. I am not sure how long you would have to cook it though (I don’t have an instant pot!). Good luck 🙂
Do you think this would work as well with arrowroot instead of cassava flour, or should I just leave the sauce unthickened? Thanks!
Hello Sarah,
Yes, you can use arrowroot instead of cassava flour 🙂 Good luck!
Yum-O! I was skeptical about preparing and eating pork belly, but this was simple and delicious–what more could you ask for?!?! Sophie, your recipes produce the most reliably tasty dishes on my AIP journey (5 months so far)! Your cookbook is my Mother’s Day present to myself. 🙂
Thank you so much for your positive feedback and your kind words Ingrid 🙂
I am trying this in the Instant Pot right now with the Slow Cook function adjusted to ‘More’. I will check it at 6 hours (I got it in a little late), which will be 6pm. If it’s not done, I’ll cook it on high for 3 minutes to finish it off. Fingers crossed.