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
• 0.5 tsp Red chili flakes, adjust to taste
• 1.5 lbs Bok choy, halved lengthwise
• 0.5 cup Coconut cream, full-fat canned
• 1 tbsp Ginger, minced fresh
• 1 tsp Sea salt, to taste
• 0.5 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.