Thai Basil Pork Belly with Charred Bok Choy

Ingredients

• 2 lbs pork belly strips, cut into 1-inch pieces, scored
• 1 cup fresh Thai basil, roughly chopped (or regular basil if unavailable)
• 6 whole garlic cloves, minced
• 3 tbsp coconut aminos or tamari, low-carb soy alternative
• 3 tbsp coconut oil, divided
• 1 tbsp fish sauce, optional but recommended
• 2 tbsp fresh lime juice, from 1 lime
• 1/2 tsp red chili flakes, adjust to taste
• 1 1/2 lbs bok choy, halved lengthwise
• 1/2 cup coconut cream, full-fat canned
• 1 tbsp ginger, minced fresh
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste

Instructions

1. 1

   Pat pork belly dry with paper towels and season generously with salt and pepper on all sides.

2. 2

   Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Working in batches, sear pork belly 6-8 minutes per side until golden and fat is well-rendered. Transfer to a plate.