I have been digging Asian flavors as of late. Usually I’m a Mexican food kind of gal. Come to think of it, most of my go-to meals are Mexican inspired, but after hopping on the coconut amino bandwagon, I really want to asia-fy all. the. things.
Let’s get down to business, cause you are going to want to make this stat.
- 1 to 1 1/2 lbs pork belly
- 3/4 c coconut aminos + 2 tbl (for bok choy)
- 2 tbl rice vinegar
- 1 tbl garlic powder
- 1 tbl grated fresh ginger + 1 tsp (for bok choy)
- sprinkle of sesame seeds
- 2 tbl oil (I use avocado)
- bok choy, cut in half
- Preheat oven to 275° Low and slow is the trick to getting a nice crispy top.
- Score the top of the pork belly in a crosshatch style.
- Place pork belly in a ziplock bag and add everything but the bok choy. Let sit for at least 30 min (can do overnight in fridge)
- Place in a baking dish and cook for 1 hr 40 min. With about 5 min left, turn off oven and turn on broiler. Cook for another 5 min or until skin is crispy.
- Remove and let sit.
- In a skillet take a little oil and heat it up. Take your bok choy and slice.it.in half.
- Place in pan flat side down and add the 2 tbl coconut aminos,grated ginger, and a little of the pork juices. Cover and let cook for a few min.
- Flip and let cook another 5 or so, or until soft.
- Top everything with sesame seeds.