I’ve recently discovered the wonder of zoodles, and I must confess; I’m hooked! These ones are made with butternut-squash. They’re a little bit higher in carbs than their courgette counterparts; but certainly nothing to worry about. If you’re still in the weight-loss phase of a ketogenic diet, then just don’t have seconds. Everyone else (including diabetics), can pile them up and get stuck in!
Pork belly slices are one of our favourites. Cooked for long enough, they go beautifully crisp on the outside, yet stay gooey and unctuous in the middle. They’re also easy to cook, as they don’t need turning or ‘fussing over’. They can simply go straight in the oven until they’re done.
Start by cutting your pork-belly slices into inch chunks. In a mixing-bowl, prepare a dry-rub of garlic-salt, paprika, dried thyme, salt, pepper, cumin and ground coriander-seed. Place the pork into the mixing-bowl and massage the spice-mix into the meat. Place on a lined baking-tray & oven for circa our hour until crisp.
Meanwhile peel your squash and cut the ‘zoodles’ with a julienne-peeler or equivalent machine. Sauté in butter and olive oil until they lose their rawness, yet still retain bite (circa 20 mins). Season well, then remove from the heat.
Finely dice an onion, garlic and chilli. Cook until soft, then crank up the heat and pour in a good cupful of water. Follow this with a couple of stock cubes, a squeeze of lime, and chopped coriander stalks. Let the mix reduce to half its volume, then add a half can of coconut milk (full fat) and cook until the sauce has thickened. I also added thinly sliced cabbage and mange-tout to the sauce, just after adding the coconut; but these additions are naturally to preference.
Reheat your squash-noodles in the pan for a couple of minutes. Pour on the vegetably coconut sauce, then scatter your pork-belly slices over the top. Garnish with plenty of chopped coriander and serve to the hoards!
Thanks for reading and bon ap!