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.


Prep Time: 5 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 45 minutes


  • 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


  1. Preheat oven to 275° Low and slow is the trick to getting a nice crispy top.
  2. Score the top of the pork belly in a crosshatch style.
  3. 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)
  4. 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.
  5. Remove and let sit.
  6. In a skillet take a little oil and heat it up. Take your bok choy and half.
  7. 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.
  8. Flip and let cook another 5 or so, or until soft.
  9. Top everything with sesame seeds.
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Whole30: yes
Paleo: yes


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