Pork Belly (or protein of choice) 1lb. Pork Belly Slice protein into 1/4” thick slices. Coat with Honey Mustard Glaze. Sear in pan until done. Honey Mustard Glaze 1/4 cup Ground Mustard 3 Tbsp Water 1 Tbsp Rice Wine Vinegar 2 tsp Honey 1 Tbsp Sesame Oil Mix mustard and water. Let it sit. In a separate bowl, mix the other ingredients. After 30 minutes, blend mixtures together. Kefir Avocado Sauce 1 Avocado 1/2 cup Lifeway® Kefir Juice of 1 Lime Mix together until smooth. Add salt and pepper to taste...If it is too tangy, add a pinch of sugar to balance. Cilantro Oil 1 bunch Cilantro leaves 1/4 cup Olive Oil Juice of 1 Lime salt/pepper to taste Blend ingredients. Add salt and pepper to taste. To round out this dish, I made some quinoa as a base. I deglazed the pan with red wine and cooked the brussels sprouts in the liquid. Because it was spring, I used seasonal ingredients like English Peas and cherries and topped the whole thing off with charred tomatillos and micro-greens. Pro-tips:
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