Ingredients

The following ingredients have 3 Servings
  • 2 zucchini
  • 240 g organic pork belly
  • 2 Tbsp good quality avocado oil
  • 2 organic free-range eggs
  • 1/4 cup grated Parmigiano Reggiano
  • freshly cracked black pepper
  • 1/4 cup crumbled ricotta salata
  • sea salt, garlic powder, onion powder, paprika, and fresh pepper, for seasoning

Instruction

  • Take washed and dried zucchini and cut off both ends to remove stems.
  • Using a spiralizer, place zucchini in the designated holders and turn to spiral zucchini.
  • If you don't have a spiral cutter, you can cut the zucchini into thin strips then shoestring cut those strips. You will be left with nice thin spaghetti-like strands of zucchini.
  • In a medium sauté pan, pour in 1 Tbsp of avocado oil with about a couple spoons of white wine. Throw in the chopped up pork belly and bring to a medium to high heat and sauté for 10-15 minutes until golden and crispy.
  • Take off the heat and take pork belly out with a slotted spoon. Place in a dish and set aside.
  • In the same sauté pan, throw in the spiraled zucchini, sauté on medium to high for about 10-15  minutes.
  • You will see a lot of water in the bottom of the pan that is released from the zucchini. Take the zucchini out of that pan, get another pan started with the remainder of avocado oil. Sauté for 3-5 minutes, depending on the texture you want for the zucchini.
  • While that is finishing cooking, in a ramekin beat two eggs and a couple of teaspoons of the grated Parmigiano Reggiano.
  • Take zucchini off the heat, toss in pork belly leaving a few for garnish, then pour the egg mixture in and toss.
  • Leave the heat on low and place pan on and off the heat to temper the eggs. You will see the eggs cream up without coddling.
  • Now it is ready to serve with some of the crispy pork belly you set aside on top. Sprinkle with crumbled ricotta salata and grated Parmigiano.
  • Enjoy!