Leftover Pork Belly and Yuca Bowl
A quick and satisfying lunch bowl utilizing leftover pork belly and yuca. This recipe transforms previous night's leftovers into a fresh, vibrant, and balanced midday meal with minimal effort.
Ingredients
- •8 oz cooked pork belly, sliced or diced
- •1 cup cooked yuca, diced (can be boiled or fried leftovers)
- •2 cups mixed greens (spinach, romaine, or spring mix)
- •1/2 cup cherry tomatoes, halved
- •1/4 red onion, thinly sliced
- •1/4 cup fresh cilantro, chopped
- •2 tablespoons lime juice
- •1 tablespoon olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Pinch of red pepper flakes (optional)
Dietary Info
Instructions
- 1
If your cooked pork belly is cold, gently reheat it in a non-stick pan over medium heat for 3-5 minutes until warmed through and slightly crispy. If your yuca is cold, you can also warm it in the same pan for 2-3 minutes.
- 2
In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and red pepper flakes (if using) to create the dressing.
- 3
Divide the mixed greens between two serving bowls.
- 4
Arrange the warmed pork belly, yuca, cherry tomatoes, and red onion over the mixed greens in each bowl.
- 5
Drizzle the prepared dressing evenly over both bowls.
- 6
Garnish with fresh chopped cilantro and serve immediately.
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