Paleo Chashu Pork
Dive into the rich, savory world of Paleo Chashu Pork, a healthier twist on the beloved Japanese classic! This recipe features tender, melt-in-your-mouth pork belly slow-braised in a flavorful marinade of coconut aminos, bone broth, raw honey, garlic, and fresh ginger. Perfectly seared to lock in its natural juices, the pork is simmered to perfection, ensuring every bite is infused with umami-packed goodness. Paleo-friendly and gluten-free, this dish skips soy sauce and refined sugar, making it ideal for clean eating enthusiasts. Serve it sliced with a drizzle of the aromatic cooking sauce for a show-stopping main course that pairs beautifully with cauliflower rice, zoodles, or steamed greens. Whether you're meal prepping or entertaining, Paleo Chashu Pork delivers indulgent flavors without compromising on health!
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 1 cup Coconut aminos
- 1 cup Bone broth or chicken stock
- 2 tablespoons Raw honey
- 4 whole Garlic cloves
- 1 inch piece Fresh ginger
- 4 whole Green onions
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Avocado oil
Instructions
Lay the pork belly slab on a cutting board. Using kitchen twine, tie up the pork belly at 1-inch intervals lengthwise to help keep its shape during cooking.
Heat the avocado oil in a large, heavy-bottomed pot over medium-high heat. Add the pork belly and sear on each side until it is golden brown, about 3-4 minutes per side.
Once seared, remove the pork belly from the pot and set aside.
In the same pot, add the coconut aminos, bone broth, and raw honey. Stir well to combine.
Peel and smash the garlic cloves. Add them to the pot along with the sea salt and black pepper.
Slice the ginger into thin rounds and add those to the pot as well.
Tie the green onions into a knot (to make them easier to remove later) and add them to the pot.
Bring the liquid to a simmer, then carefully return the seared pork belly to the pot.
Cover and reduce heat to low, allowing the pork to cook slowly for approximately 2 hours or until it is very tender.
Rotate the pork every 30 minutes to ensure even cooking and flavor distribution.
Once cooked, remove the pork belly from the pot and let it rest for 10 minutes on a cutting board.
Slice the pork belly into thin rounds and serve with a drizzle of the cooking sauce on top.
Nutrition Facts
Calories |
5294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 495.5 g | 635% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 7459 mg | 324% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 79.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
