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Asian Style Pork Belly

Asian Style Pork Belly



A decent cut of pork belly (mine was about 600g for our little fam)
1 Tbsp Tamari or Coconut Aminos
2 Tbsp Water
1 tsp Chinese five spice
2  crushed cloves of garlic (optional)
1 tsp Sea Salt
1 Tbsp Coconut Oil


1.Score skin in a diagonal pattern
2. Marinate meat only part of the belly (keep the skin as dry as you can) in a baking dish of the water, tamari/aminos and spice (garlic if using)for at least 2 hours.
3. Rub Salt and coconut oil into skin

Pork Belly before crisping the skin

1. Line another baking dish with foil. This is going to get sticky and messy in the oven so you’ll be thankful you followed this step.
2. Slowly cook you pork belly in the oven at 120c degrees for 4-6 hours, watching it until it begins to tenderise.
3. Once tender take it out of the oven and spoon some of the mixture onto the skin.

4. Place it back into the oven and crank it full for 5-10 minutes (mine took 15 minutes of close watching but my oven is 100 years old).


Pork Belly after crisping

5. Tap the top, it should start to sound ‘hard’.  Take it out at this stage and let rest for 10 minutes.

Slow Cooker (Yep I know, it gets easier)
1. In the bottom of the slow cooker, pour the brine up until the point which you can place the pork belly in without the mixture touching the fat
2. Slow cook for 4-6 hours, or longer if on low. No worries on burning here. In fact it’s only going to get moist as all hell and be amazing.
3. Follow Directions from Oven Method steps 3-6 in a baking dish for the broil/crackling steps.


Slice and serve with some **asian greens, kelp noodles, zoodles and tahini ginger dressing

Greens tossed and dressed

**Steam a mix of broccolini, bok choy, choy sum or any other asian green on a boiling pot for five minutes.
Meanwhile soak kelp noodles in a boil of hot water

In a jar mix 1/3 cup of olive oil, 1 tbsp tahini, 1 tsp fresh ginger, 1 chilli diced, squeeze of 1/2 lemon (or tsp Apple Cider Vinegar)
Shake in jar until tahini breaks down
Drain noodles, combine with veggies, pour over dressing



Sweet Treats


M’ Balls

A twist on my traditional bliss balls, made by my daughter.

What You Will Need:

¼ Cup each of Activated Walnuts, Cashews, Almonds

¼ Cup each of Activated Pepitas & Sunflower Seeds

6 Activated Macadamia Nuts

¼ goji berries

1 Tbsp Chia seeds

1 tsp sesame seeds

1 Tbsp Coconut oil

1 Tbsp Raw Cacao Powder

*1 Tbsp Sweetner (100% Maple Syrup or Organic Rice Malt Syrup)

2 tsp supergreens powder

2 tsp camu camu powder (alternatively you could use maca, mesquite or whatever you have as your special powder)


Add nuts to food processor, pulse on and off until all nuts are broken (you want them to not turn into flour or nut spread.

Add seeds and do the same.

Add powders, sweetner of choice and coconut oil

Pulse until combined

Add goji berries

Form balls (if mixture seems a little dry and crumbly add a dash of liquid coconut oil but once they are in the freezer even the most crumbly of mixes set together so trust in the balls)

Roll in coconut, sesame seeds, chia, cacao for a different look and taste if you want.

Pop into freezer and leave until you want to devour one.

They are packed with everything you or the kids could need as a treat and as a superfood meal.

Don’t eat them all at once….enjoy with a cup of herbal tea for that 3pm pick me up.

*You could substitute for a few medjool dates or as we often do go without for a nutty cocao only flavour

Coconut Meat Wraps



What You Will Need:

1 Young Coconut (meat and water)

1 Dehydrator


Open Coconut 

Use the butt of a big knife and pierce the top of the coconut in a circle around the top. You need to use a bit of force so don’t be afraid to real whack the coconut. You’ll have bits of shell and juice flying everywhere so it can get a bit messy. Once you have pierced all around use the tip of the knife to pop open the top by placing it just under the pierced shell and twisting until the top of shell breaks fully away from the base. 

Pour coconut water into jar or jug (if the water is pink, chuck it, it’s off)

Scoop Meat out

Using a dessert spoon start scooping all the meat out. Don’t forget about the coconut at the top just under the opening.

Place Meat and about 1/4 Cup of coconut water into blender

Blend on high for 3 minutes until it resembles a thick goopy sludge. (You may meed less or more water depending on how much meat you scraped out but 1/4 cup is a good start)

Set your Dehydrator Up (use a pre cut sheet of baking paper or a specialised mat if you have a mesh or slotted base to your dehydrator. Alternatively you could use your oven)

Set Dehydrator to 55c- Set oven to lowest possible setting

Pour sludgy coconut mix onto dehydrator tray or oven tray. Spread evenly to 1/4 inch thick (you don’t want it too thin or thick)

Dehydrate for 3-6 hours (I checked mine at 4 hours and it was still a little sticky so i flipped it and left for another two hours)
The finished product resembles a fruit leather like wrap.
Fill with some fresh organic lettuce, pulled pork or roast chicken, homemade mayo and fresh heritage cherry tomatoes and enjoy
Keep Eating Real Food.