A good Cajun spice-mix is a store-cupboard essential! Shop-ones do the job, but there is nothing like making your own! Feel free to use either for this recipe. I include a quick note below on how to do the mix, should you wish to try it yourself.

I never measure the spices (I’m not that kinda guy!) but it always turns out well. I just judge the volumes as roughly equal by eye. If you like one thing more than the other, adjust accordingly. It’s the small variation in taste each time that makes it a joy to make, and every batch different.

Spice mix: onion-powder, garlic-powder, smoked-paprika, black pepper, dried oregano, dried chilli-flakes, dried thyme, cayenne pepper, salt. Dry-roast in a pan on the hob for 30 seconds to one minute. Grind up to a powder in a coffee-grinder or pestle and mortar if you’re a purist!

Dust the pork-belly slices liberally with your spice-powder and rub it in. Add a little salt to the pork to encourage it to go crisp. Place the pork on a baking-tray and roast in a medium oven for 40 mins to an hour, until the fat has chiefly contracted, and the meat is brown and caramelised all over.

Finely chop garlic, chilli & coriander. Fry briefly in a large pan with a lid. Wash and slice your kale, then add it to the pan. Stir in a stock-cube (veg or chicken) then place the lid back on and cook for a couple of minutes until the kale starts to soften. At this point, throw in your beansprouts, some chopped spring-onion and some finely sliced yellow pepper for colour. Cook for a further 1-2 minutes with the lid on. Adjust seasoning if required then serve up next to the pork, garnished with flaked almonds and more chopped coriander.

Perfect for diabetics and those on a low-carb diet. If your ketogenic tendencies err on the side of ‘paleo’, you could even eat this with your fingers! Either way; enjoy the dish and thank you for reading.

Bon ap!

Adam.