Pork Belly and brussel Sprouts
12 oz pork belly, I use Trader Joes
1 lb brussels sprouts
3 large cloves of garlic
¼ c chopped walnuts
3 TBDP crumbled goat
1/4 c dried cranberries
1-2 tablespoons red wine vinegar
In a food processor, fitting with the shredding blade, shred the sprouts, apple and garlic.
Slice the pork belly into small squares or strips, then cook in a large non stick skillet over medium high heat. Add the walnuts and stir occasionally until pork is crispy. Drain off most of the fat.
Add in the remaining ingredients EXCEPT the goat cheese. Cook over medium heat for 5 – 7 minutes until sprouts are cooked.
Serve topped with goat cheese.
Serves 4 – 6.