What...dinner in 30 minutes and it includes pork belly??
Yep you heard it right, with a little help from some prepared Trader Joe's items you can have this restaurant worthy bowl on the table in no time at all.
This bowl uses cauliflower rice, one of the items from trader joes, that way you don't have to feel bad about the cilantro dumplings! Then you toss in some shredded cabbage or kale some shredded carrots and radishes and...wait for it...some delicious crispy pork belly.
Then to gild the lilly drizzle the asain vinaigrette all over and that just brings it all together.
Unless you're like me and love sriracha then you'd need a drizzle of that too.
The 3 trader joes finds I use here are the Cauliflower stir fry, the chicken cilantro wontons and the fully cooked pork belly.
So next time you're at Trader Joes pick up these items for a quick easy dinner.
Asian pork belly and dumpling bowls
total time 30 minutes
2 bags Trader Joes Cauliflower stir fry
1 bag Trader Joes cilantro chicken mini dumplings
2 boxes Trader Joes fully cooked pork belly
1-2 bunches kale, cabbage or romaine chopped depending on size
2 carrots peeled and shredded
8-10 radishes sliced thin and then cut in strips
1 jalapeno thinly sliced
1/2 cup chopped roasted cashews or peanuts
good handful of cilantro and or mint chopped (I like using them both)
1/4 canola or any other mild flavored oil
1 tsp toasted sesame oil
3 tsp rice wine vinegar
2 cloves of minced garlic
pinch of salt
1 1/2 tsp soy sauce
1 tsp honey
1/2 tsp red chili flakes
Make dressing in a small jar shake well to combine and set aside until bowls are finished.
Take the pork belly out of the package and wipe off the additional fat that it's packed in. Slice each piece into 6 slices. In a medium skillet over med/high heat add 1 Tb olive oil or ghee and crisp both sides of the pork belly.
While the pork belly is crisping, in another pan heat a couple tsps. oil and add the stir fry cauliflower and cook to heat through, this only takes about 5 minutes. Once that's done transfer to a bowl and in the same pan add another tsp or two of oil and fry the dumplings until they are golden brown then add a TB of water cover and steam for about 3 minutes until cooked through.
To build your bowls add 1/4 of cauliflower to each bowl, about 8 dumplings, 1/4 of your kale or cabbage then top each with 3 slices of pork belly, carrots, radishes, jalapenos, cashews, fresh herbs and drizzle each bowl liberally with dressing.