Gourmet Polynesian Brunch Bowl – A Paleo Delight

Allergens

N/A

Ingredients

• 2 cups cooked, shredded pork shoulder
• 1 can full
• fat coconut milk (13.5 oz)
• 1 cup fresh pineapple, diced
• 1 cup fresh mango, diced
• 1 cup fresh papaya, diced
• 2 tbsp honey
• 2 tbsp lime juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh mint leaves, for garnish
• Toasted coconut flakes, for garnish
• Chopped macadamia nuts, for garnish

Instructions

1. In a saucepan, combine the shredded pork, coconut milk, honey, lime juice, cinnamon, nutmeg, salt, and black pepper. Cook over medium heat until the flavors meld together, about 15 minutes.
2. Remove the saucepan from heat and let it rest for 5 minutes to allow the flavors to deepen.
3. Assemble each brunch bowl: In a large shallow bowl, add 1/4 of the cooked pork mixture, followed by an equal portion of diced pineapple, mango, and papaya.
4. Garnish with fresh mint leaves, toasted coconut flakes, and chopped macadamia nuts.

Chef’s Insight

The combination of flavors and textures creates a unique sensory experience that will transport you to a tropical paradise.

Notes

Be sure to use fresh, ripe fruit for the best flavor and texture.