Thai-Inspired Crispy Pork Belly with Coconut-Lime Sauce & Charred Bok Choy
Prep 20 min · Cook 35 min · Serves 4 · medium
Free on iPhone
Succulent pork belly crisped to golden perfection, bathed in a luxurious coconut-lime sauce infused with Thai chilies and garlic. Served alongside charred bok choy for a restaurant-quality dinner that's surprisingly simple and deeply satisfying.
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 1/2 lbs bok choy, halved lengthwise
- 4 tbsp coconut oil, divided
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 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 1/2 tsp sea salt and black pepper on both sides. Let rest 20 minutes.
- 2
Place pork belly skin-side up on a wire rack set over a baking sheet. Roast for 2 hours until meat is tender.
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