The
Daily
Fix
Rest
Pork Belly Bites with Chimichurri
Anatomy and Physiology for Jocks
Rest day
Pork belly bites finished with a vibrant, herbaceous chimichurri.
An exceedingly simple lesson in anatomy and physiology key for effective coaching.
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
8 oz pork belly, skin removed, cut into 1-inch cubes
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp dried thyme
Salt and pepper, to taste
1 Tbsp butter (for searing)
2 Tbsp fresh parsley, finely chopped
1 Tbsp fresh cilantro, finely chopped
1 tsp red wine vinegar
1½ Tbsp olive oil (finishing use only)
½ clove garlic, minced
½ tsp crushed red pepper flakes (optional)
Salt, to taste
Macronutrients
Protein: 34g
Fat: 58g
Carbs: 2g
Preparation
Toss the pork belly cubes with smoked paprika, garlic powder, thyme, salt, and pepper.
Heat a large skillet over medium heat. Add butter, then add the pork belly cubes in a single layer. Cook slowly, turning every few minutes, for 15–20 minutes or until deeply golden and crispy on all sides. Reduce heat if browning too quickly. Remove and let drain on paper towels.
In a small bowl, mix parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, and salt. Let sit for 5–10 minutes to meld.
Plate the crispy pork belly bites and spoon chimichurri over the top or serve on the side for dipping.
Greg Glassman distills anatomy and physiology into a framework so simple that any athlete can grasp it—and any coach can teach it. His model focuses on just four body parts (spine, pelvis, femur, tibia), three key joints (knee, hip, and sacroiliac), and two movements (flexion and extension). Once athletes can identify and control these, Coach introduces three rules of biomechanics: keep the trunk stable, generate power through hip extension, and avoid “muted hip function,” when the pelvis moves instead of the hip. The result is a shared language that sharpens communication and builds more coachable, efficient athletes.
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