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.
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.
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.