Crumbed pork belly with apple relish and jerusalam artichoke

Flour for first dip ( either rice/potato/corn/tapioca)

fried jerusalam artichoke

This is using pork rashers which is sliced boneless pork belly

 Use about ½ cup flour, 1 egg beaten and 1 cup of almond flour  for each kg meat

Dip in flour, dust off excess then dip in egg and then into almond flour. Fry off in lard or coconut oil on a medium heat for 5-6 minutes each side

Apple relish

2 peeled and diced apples

1/2 spanish onion (red onion)fine dice

at.

Cook for 2 minutes in butter in a small pot, then add 1/2 tsp allspice, 1 tsp honey 1 tbsp ACV and 2 tbsp water, simmer with lid on for 4-5 minutes, take off lid and make sure liquid is evaporated, then use a potato masher and mash roughly, serve cold or warm

Jerusalam you use similar to potato, it has a nutty kind of taste, its pretty delish! It is also a good source of natural prebiotics. They are a pretty good source of iron too with 3.4mg iron per 100g. You can peel and slice and then fry off in your choice of fat