Pork Belly Instructions 

1.Using a small knife, score the skin of the pork belly in criss cross pattern with light cuts.

2.Sprinkle salt and baking soda over the pork skin and let sit for 2-3 hours in refrigerator.

3.Rinse meat with cold water to get rid of excess salt, baking soda, and juices that have extracted. Pat dry with paper towel.

4.Preheat oven to 425 F.

5.Preheat cast iron skillet to medium high heat.

6.Season the pork belly with salt and pepper and spread EPIC Animal Fat over the skin.

7.Place the pork belly skin side down in the skillet for 2-3 minutes to form crust.

8.Flip the meat and place the skillet in the oven for 45 minutes.

9.Reduce oven heat to 350 F and bake for another 30 minutes until meat is firm and cooked through.

10.Let meat rest, then cut into 4 cubes. Set aside

Broth Instructions 

1.Combine all ingredients and pork belly in a saucepot and slowly simmer until cooked thoroughly.

2.Set heat to low and cover.

Instructions

1.Bring a stockpot of water to a boil. Add salt to the pot.

2.Blanch zucchini, carrots, and snap peas separately for 30-60 seconds.

3.Place veggies in a bowl, top with zoodles.

4.Place cooked pork belly on top of zoodles.

5.Pour hot broth over pork belly and veggies.

6.Serve hot and enjoy!