If you are looking for help taking these great recipes and making them into meal plans that work towards your goals, the first step is to figure out what your macros should be and the best times to eat each meal based on your workout time. 

Lucky for you, we have a free calculator that does just that.  Eating healthy recipes is the first step, but to truly optimize your workouts and get the results you crave, ditch the diets and start paying more attention to the quality of your calories and how balanced your carbs, protein and fat are at each meal. 

Ingredients:

  • 1-2 lb pork belly slab (skin intact), cut into 2 smaller strips

  • 4 garlic cloves

  • 1 ½ tbsp fresh rosemary leaves, chopped

  • 2 tsp fresh sage leaves, chopped

  • zest of 1 lemon, finely grated

  • 1 ½ tsp kosher salt

  • ½ tsp ground black pepper

  • 1 tsp red pepper flakes

  • 1 tsp ground fennel seed

  • 1 baking soda

  • 1 tsp olive oil

  • For the sandwich: ciabatta rolls red onion, thinly sliced arugula, red wine vinegar (to dress arugula)


Healthy Recipes are just the beginning.

Try our free Macro and Meal Timing Calculator to learn how to take these recipes and make them work for you.

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Healthy Recipes are just the beginning.
Try our free Macro and Meal Timing Calculator to learn how to take these recipes and make them work for you.

View

 

Directions:

  1. Combine garlic, herbs, lemon zest, spices, salt, pepper, and a little olive oil using a mortar and pestle

  2. You shall achieve a loose paste and set aside

  3. Pat pork belly dry thoroughly

  4. Optional: Leave the pork belly skin up uncovered in the fridge overnight for the crispiest skin

  5. Score the skin and meat

  6. Optional: Rub some baking powder to make the skin crispier

  7. Preheat oven to 400°F

  8. Ensure that pork is at room temperature

  9. Spread the seasoned herb mixture over the meat side

  10. With a butcher’s twine, spiral slabs of meat to keep the shape

  11. Place on a roasting rack or baking rack

  12. Cover meat with foil

  13. Roast for 40 minutes

  14. Remove the foil and brush meat with olive oil

  15. Continue to roast for another hour or until meat is tender and skin is crispy

  16. Take meat out of the oven and allow to rest for 8-10 minutes

  17. Slice and serve on toasted ciabatta rolls with sliced red onion and red wine vinegar dressing and arugula

 

 

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