I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
Every fortnight I head off to the meat wholesaler and stock up on our meat.
When I’m there I try to get a mixture of different things and often buy cheap cuts or items that are discounted and then throw them in the freezer as I often don’t know what I’m going to do with them or how I’m going to cook them.
A few weeks ago, I grabbed some pork belly pieces (they were free range, so I didn’t have to worry about the fatty bit although we don’t have pork belly in our diet on a regular basis).
I found this recipe and cooked it in the slow cooker and it was great – then my slow cooker broke, so I did it again in the oven. Either way it is sooo, easy, and sooo, tasty!
3 garlic cloves, finely chopped
1 thumb of ginger, peeled and grated
1 TBSP tamari
1-1.2kg pork belly cut into slices
2 onions, sliced
Mix together the tamari, garlic and ginger and rub all over the pieces of pork belly. Put the sliced onion into the bottom of the slow cooker (or cast iron pot for oven cooked) and place the pieces of pork belly on top. If cooking in the slow cooker, cook on high for four hours, in the oven at 160-180C for 1.5-2.5 hours.
Once your cooking is done, place the pieces of pork in a pan and brown them on all sides. Then serve with your choice of greens and maybe some mashed parsnip or sweet potato.