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Waking up in the morning to the heavenly smell of bacon.

That you didn't have to cook.

It's almost like having one of those mythological ever-happy 1950's housewives doing magical things in your kitchen while you sleep.

But way less weird.

In the morning, you just throw a handful or two of radishes into the slow cooker while you putter about getting ready. And then sit down for a weekday breakfast that will make every single person you know drool.

Even the vegetarians.

Preparing this breakfast takes 5 minutes the night before.

Slice the pork belly (re-purpose your old bread knife to slice it up quick).  Top & tail the radishes & pop them in a container in the fridge. Then go to sleep.

In the morning, all you have to do is dump the radishes in the slow cooker & turn the heat to high.

Keep in mind, this here is rich. Adding a side of sauerkraut or another fermented vegetable is a nice way to balance out the glorious full-fat intensity.

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 from Biohack U

  • 1 lb Pork Belly
  • 1 teaspoon Himalayan Salt (or similar)
  • 2 bunches radishes

Slice the Pork Belly into thicker-than-bacon strips and lay them in the bottom of a slow cooker.

Sprinkle the salt over top.

Put to the lid, set on low and cook for 8-9 hours.

Turn the slow cooker on high while you trim the radishes and cut them in halves & quarters (unless they are very small) and add to the slow cooker.

Give the contents a little stir to coat the radishes in the liquid fat. Replace the lid and cook for another 40 minutes.

Serve with cold raw sauerkraut or sliced cucumber.

Note: You'll have a lovely bit of rendered lard left in the pot. Pour it in a small glass container and pop it in the fridge.

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