Crispy skinned tender fat rippled twice cooked pork belly tostadas complete with cilantro avocado cream, fennel cabbage slaw and crispy baked sweet potato strings!
Leftovers are my buzz right now…buying family size pieces of meat to feed me and me alone for a few days running is the more time efficient, cost effective and delectable way of me fuelling my body with plenty of quality protein!
Of course these tostada’s came to fruition thanks to the might hunk of pork belly I cooked earlier in the week. I sliced up one of the chunky squares in to sliced and served them up on a bed of quick fennel cabbage slaw! I’m not a huge fennel fan, especially when it comes to fresh fennel but I just used toasted seeds in the mix. The flavour just works so well with pork!
The tostada base was an old classic……coconut flour tortillas! Not crisp, so technically more like a taco, but those slices of pork do require a little fork and knife action; though I did eat the fast majority of this round with my hands, finger licking goodness!
You could serve them up cold depending on what the weather and your appetite for cold food is like! I went with warm pork, cold slaw and room temperature avocado cilantro (coriander) cream!
And of course I mustn’t forget to give the epic topping a mention! Epically beautiful crispy, totally addictive potato strings! Patience is key with these ones! Slowly baked, watched carefully and allowed to cool on the tray; they turn from just about crispy to crispy with crunch in just a few minutes. Best eaten straight away as they don’t retain their perfection for more than an hour or so but trust me you’ll most likely have them devoured long before you have to even give leftovers a moment of your mind.
I actually whipped these up with breakfast in mind and so I just had to through an egg on the side. Runny yolk sunny side up but of course! Pork and egg are also a match made in HEAVEN! Be sure to try my paleo pork fried “rice” if your a fan of the combo.
I’m loving finding new ways to jazz up leftovers! They just weren’t a “thing” in my house growing up. Food got eaten on the day, cereal for breakfast, sandwiches for lunch, and dinner was cooked with only one meal for four intended. I’m making up for lost time with my predetermined bountiful remnants.
What’s your favourite way to jazz up leftovers? Do you cook with more than one meal in mind?
Pork Belly Tostadas
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: fry entree gluten-free grain free low-sodium paleo soy-free sugar-free coconut flour
Ingredients (Serves 1 -2)
- 15g (2 tbsp) coconut flour
- 4 egg whites (approx. 125ml)
- 1/4 tsp arrowroot flour/starch
- 45ml (3 tbsp) non dairy milk of choice (I used unsweetened almond)
- Pinch of sea salt
Slaw and Pork
- 1 hunk of twice baked pork belly sliced
- 1 cup shredded white cabbage
- 1 tbsp roughly chopped coriander
- 1 tbsp roughly chopped mint
- 2 tbsp apple cider vinegar
- 2 tbsp paleo mayo
- 1 tsp toasted fennel seeds
- Pinch or two of Pink Himilayan Rock Salt
- 1/4 tsp black pepper
Avocado Cilantro Cream
- 1/2 a large ripe avocado
- Large handful cilantro (coriander)
- Juice of one lime
- 2 tbsp full fat coconut milk
- Salt and Pepper to taste
Sweet Potato Strings
- 1/2 a small sweet potato peeled and spiralized or make noodles using a julienne peeler
- 1/2 tbsp melted coconut oil
- Salt and Pepper to taste
For the Tortillas
Whisk together all ingredients and set to one side for 5 minutes whilst you heat your pan! A hot pan is key!
Once the non stick pan is hot melt 1/2 tsp of coconut oil in, reduce the heat and pour 1/4 cup (60ml) of the batter in to the pan; it should spread all by itself but might need a little wiggle depending on how hot the pan is.
The batter makes 3 small tortillas, 5-6 inches in diameter.
Allow to cook for 3 -4 minutes before gently loosening the edges and flipping using a spatula. Cook for 1- 2 minutes on the other side. Transfer to a plate whilst you make two more!
These can be made up to a day in advance and reheated in a pan or in the microwave when ready to serve.
Blend together all ingredients until smooth in a mini chopper or small food processor. Set to one side.
Sweet Potato Strings
Preheat oven to 140C (280F). Place strings of sweet potato on a baking paper lined tray in a single layer. Toss with melted coconut oil and spread evenly.
Bake in the preheated oven for 10 minutes. Remove, toss and bake for 10 minutes more. Continue to cook checking them at 3 minute intervals until starting to curl and crisp..they will crisp up even more as they cool. Mine took a total of 45 minutes. Allow to cool on the baking tray before serving for 5 minutes.
For the slaw
Whisk together mayo, apple cider vinegar, salt and pepper.
Mix together cabbage, herbs and fennel seeds. Toss with dressing and set to one side before assembling the tostadas!
Lay tortillas flat, place a scoop of slaw on each followed by two nice slices of pork belly; reheat in a pan with a little coconut oil if you’d liked it warm!
Top with avocado cream and sweet potato strings!