Thai-Inspired Crispy Pork Belly with Coconut-Lime Sauce & Charred Bok Choy

Ingredients

• 2 lbs Pork belly strips, scored skin-side up
• 1 can (13.5 oz) Coconut milk, full-fat, unsweetened
• 3 tbsp Lime juice, fresh squeezed
• 2 tbsp Fish sauce
• 2 whole Thai red chilies, sliced, seeds removed for less heat
• 4 whole Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 1.5 lbs Bok choy, halved lengthwise
• 4 tbsp Coconut oil, divided
• 2 tsp Sea salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro, chopped, for garnish

Instructions

1. 1

   Preheat oven to 275°F. Pat pork belly skin completely dry with paper towels. Score the skin in a crosshatch pattern, cutting through skin but not into meat. Season generously with 1.5 tsp sea salt and black pepper on both sides. Let rest 20 minutes.

2. 2

   Place pork belly skin-side up on a wire rack set over a baking sheet. Roast for 2 hours until meat is tender.