Kevin's Natural Foods Pork Belly With Citrus Teriyaki Glaze
1 1⁄2 cups cabbage, thinly sliced
1 cup purple cabbage, thinly sliced
1 small cucumber, thinly sliced
5 scallions, thinly sliced
1 red bell pepper, thinly sliced
1⁄2 cup matchstick carrots
1⁄2 tsp salt
Juice of 1 lime
To garnish, sliced jalapeno, scallions, lime juice, cilantro
Spicy Sesame Almond Crunch:
1⁄4 cup sliced almonds
2 tsp sesame seeds
1⁄4 tsp red pepper flakes
1⁄4 tsp salt
1 heaping tsp honey
1 tsp toasted sesame oil
Add the cabbage, salt and lime juice to a large bowl. Using your hands, massage the salt and lime into the cabbage until it starts to soften, about 1 minute.
Add the cucumber, scallion, red bell pepper, and carrots. Toss with cabbage and place in the fridge.
Line a plate with parchment paper. Add Spicy Sesame Almond Crunch ingredients to a small saucepan over medium heat. Using a flexible spatula, mix occasionally until the almonds have begun to brown, about 3 minutes. If they start to smoke before then, turn the flame down.
Once toasted, remove from heat and pour the mixture onto the parchment paper, spreading it into an even layer. Allow to cool for 10 minutes. Once cooled, break into bite size pieces.
Cook Kevin’s Pork according to package instructions but reserve 1/2 of the sauce packet. Using a sharp knife, slice pork into thin strips.
Dress the salad with the reserved sauce, mix well. Serve on a large platter and lay the sliced pork over the top. Garnish with Spicy Almond Sesame Crunch, cilantro, sliced jalapeno, and more lime juice. Enjoy!