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Before you jump to Wasabi Greens with Pork Belly recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Choosing to eat healthily offers incredible benefits and is becoming a more popular way of living. There are a lot of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Even though we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most likely, most people assume that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. It is possible, though, to make some simple changes that can start to make a difference to our daily eating habits.
The first change you need to make is to pay more attention to what you purchase when you do your food shopping as it is likely that you have the tendency to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A great healthy alternative can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy at the start of the day. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
As you can see, it’s easy to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to wasabi greens with pork belly recipe. To make wasabi greens with pork belly you only need 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wasabi Greens with Pork Belly:
- Use 3 bunches Wasabi greens (leaves and stems)
- Provide 200 grams Thinly sliced pork belly
- Get 1 ★Sesame oil
- You need 1 ★Ponzu
Steps to make Wasabi Greens with Pork Belly:
- Wash the wasabi greens and cut into bite-sized pieces. Drain.
- Fry the pork, when fragrant, add a little sesame oil.
- Toss the wasabi greens and fried pork with ponzu.
- Plate and it's done.
To prepare the jook coy, separate each stem and slice away the tough outer skin. Now on to the wasabi vinaigrette. Add the chopped collards in batches until wilted. Mix the soy, vinegar, honey, spices and rice wine and tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover the dish with foil.
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