Sichuan Pork Belly Oamc Paleo Primal Freezer Meal Recipes

CRANBERRY PORK OAMC PALEO PRIMAL FREEZER MEAL

Cranberry Pork OAMC Paleo Primal Freezer Meal image

Make and share this Cranberry Pork OAMC Paleo Primal Freezer Meal recipe from Food.com.

Provided by Sass Smith

Categories < 4 Hours

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs pork shoulder
3 onions, caramelized
5 teaspoons chicken bouillon
1 cup honey
5 cups cranberries
2 1/2 cups orange juice

Steps:

Cut pork into two-inch chunks and salt.
Combine all ingredients except orange juice. Divide into five packs and freeze.
Pressure cook or slow cook, adding 1/2 cup orange juice per freezer pack.

Nutrition Facts : Calories 702.5, Fat 41, SaturatedFat 14.2, Cholesterol 161, Sodium 161.8, Carbohydrate 43.6, Fiber 3, Sugar 36.5, Protein 40.1

More about "sichuan pork belly oamc paleo primal freezer meal recipes"

ROAST PORK BELLY - PALEO | PRIMALGOURMET

Dec 18, 2018 Place belly, skin-side up on a wire rack set over a deep roasting tray filled with 4-5 cups of water. Roast belly 2-2.5hrs or until skin is crispy and belly is very tender. Tip: For extra …
From cookprimalgourmet.com

To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside at room temperature. Or, store in fridge and remove 10-15 minutes before serving.

See details

SICHUAN THREE PEPPER PORK BELLY STIR-FRY - THE WOKS OF LIFE

From thewoksoflife.com
5/5 (13)
Total Time 30 mins
Category Pork
Published Oct 12, 2017

See details

BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL RECIPES

Combine contents of one freezer pack with two cups red wine. Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release. Slow cooker directions: Cook 8-10 hours on …
From tfrecipes.com

See details

SLOW-ROASTED SICHUAN SWEET AND SOUR PORK - MARION'S …

Preheat oven to 220°C/430°F. Cut the pork into squares and place on a baking tray. Sprinkle over the 1 tsp of salt. Bake for 30 minutes or until golden and crisp. In the meantime, for the sauce, heat the oil in a small saucepan over medium …
From marionskitchen.com

See details

AUTHENTIC TWICE COOKED PORK BELLY RECIPE - YI'S SICHUAN KITCHEN

Jul 11, 2020 The first step is boil the pork belly in hot water for about 20 minutes. Then slice the cooked pork belly. Lastly, just stir fry it with Sichuan Doubanjiang, ginger and garlic leaves or …
From sichuankitchenrecipes.com

See details

CRISPY PORK BELLY RECIPE (SIU YUK) - CHINA SICHUAN FOOD

Oct 9, 2022 Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling. Transfer the pork out and pat dry the water. Then pork …
From chinasichuanfood.com

See details

SOUS VIDE SICHUAN TWICE-COOKED PORK BELLY | AMERICA'S …

1. Using sous vide circulator, bring water to 170°F/77°C in 7-quart container. 2. Rub pork with 1 tablespoon chili paste and place in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1 …
From americastestkitchen.com

See details

MUSTARD MARMALADE CHICKEN OAMC PALEO PRIMAL FREEZER MEAL …

See details

SICHUAN-STYLE CRISPY PORK BELLY | RECIPE | KITCHEN STORIES

Step 2/2. Heat oil in a wok over medium-high heat and fry pork until golden brown. Add fermented bean paste, garlic, and ginger and sauté for approx. 2 min. Add the bell peppers and season with sugar, red chili flakes, sweet bean …
From kitchenstories.com

See details

CRANBERRY PORK OAMC PALEO PRIMAL FREEZER MEAL RECIPES

Steps: Combine all ingredients in your slow cooker and cook on "low" setting for 6-8 hours or until pork shreds easily with a fork. Remove bones and shred meat.
From tfrecipes.com

See details

TWICE COOKED PORK: CHINESE SICHUAN RECIPE - THE …

Nov 22, 2014 Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning. Now add the garlic and fry for 30 …
From thewoksoflife.com

See details

MEI CAI KOU ROU (STEAMED PORK BELLY/梅菜扣肉) - RED …

Jan 12, 2023 Then cut the pork into slices (about ¼ inch/0.7cm thick). Put them into a bowl, along with dark soy sauce, light soy sauce, oyster sauce, Shaoxing rice wine, sugar and white pepper. Leave to marinate for 1 hour or overnight. …
From redhousespice.com

See details

SICHUAN-STYLE TWICE COOKED PORK BELLY | HUI GUO ROU

Nov 5, 2024 Place a wok or a heavy bottom pan over high heat. Add in the soybean paste and red chili soybean paste (gochugaru) and allow the oil to soak it up (about 30-45 seconds). Then add the sliced boiled pork belly. Mix …
From justplaincooking.ca

See details

ALTOA: STICKY SZECHUAN PORK BELLY AND ASIAN BROTH

How to Slow Cook Chicken with this Thermomix recipe. Add all the broth ingredients into the slow cooker with a whole raw chicken. Cook on low for 8hrs. Mix sticky sauce ingredients, remove …
From skinnymixers.com.au

See details

KHAO SOI OAMC FREEZER MEAL PALEO PRIMAL RECIPES

See details

STICKY CHINESE PORK BELLY - NICKY'S KITCHEN SANCTUARY

Jul 1, 2022 1 kg (2.2 lbs) rindless pork belly slices, 1 litre (4 1/4 cups) hot chicken stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar. Bring to the boil, then place a lid on, turn down the heat and …
From kitchensanctuary.com

See details

SICHUAN CHILLED PORK BELLY WITH GARLIC SAUCE (蒜泥白肉)

Jan 13, 2017 If the pork belly came in a large, wide piece, cut the pork belly into 3 inch wide pieces. This will allow the pork belly fit better in a pot. Put pork belly in a medium sized pot, cover with water, and add Shaoxing rice wine, ginger, …
From pantryno7.com

See details

HOW TO MAKE SZECHUAN-SPICED PORK BELLY - TESCO REAL FOOD

Preheat the oven to gas 9, 240°C, fan 220°C (or to gas 10, 260°C, fan 240°C if your oven allows). Rub of most of the spiced salt from the rind and from in between the cuts, then pat dry with …
From realfood.tesco.com

See details