In Bacon, International, Recipes


Grilled Crispy Pork Belly with Turmeric Coconut Basmati Rice and Sauteed Baby Bok Choy
Print Recipe
Created by Chef Marc Beaulieu - Certified PNWBA & KCBS BBQ Judge (Instagram: marbbq)
Grilled Crispy Pork Belly with Turmeric Coconut Basmati Rice and Sauteed Baby Bok Choy
Print Recipe
Created by Chef Marc Beaulieu - Certified PNWBA & KCBS BBQ Judge (Instagram: marbbq)
Ingredients
Rub
Turmeric Coconut Basmati Rice
Sautéed Baby Bok Choy
Servings:
Instructions
  1. Mix rub ingredients to form a paste
  2. Place belly skin side down and cut 3/4 of the way through every 1 ½” to form a crisscross pattern. Rub paste into meaty side.
  3. On a bed of coarse kosher salt, lay belly skin side down for 5 hours.
  4. After 5 hours, score the skin side every ½” or so on an angle to form a diamond pattern.
  5. Preheat grill to 500°F.
  6. Rub skin with a generous amount of the kosher salt from the salt bed.
  7. Place belly on preheated grill over indirect heat, skin side up.
  8. Cook for approximately 1 ½ to 2 hours or until skin is puffy and golden brown.
  9. Slice into cubes and serve with rice and sautéed greens. Enjoy!
Turmeric Coconut Basmati Rice
  1. In a medium saucepan, heat oil over medium heat and add onion, garlic, ginger, and salt.
  2. Cook for 5-7 minutes stirring often until onions have softened, but not browned.
  3. Add rice and turmeric and stir for a few minutes.
  4. Add coconut milk and water and stir to combine.
  5. Raise heat to a boil and then reduce to low and cover.
  6. Cook for 15 to 20 minutes, or until liquid is absorbed.
  7. Remove from heat and fluff with fork and add chopped basil.
Sautéed Baby Bok Choy
  1. In a large skillet add 1 tablespoon or so of oil and heat over medium heat. Add onion, garlic and ginger, cook till softened.
  2. Add washed and trimmed bok choy leaves or chopped into 1 inch pieces. Sauté until stems become tender crisp.
  3. Add a few drops of sesame oil. Top with sesame seeds.
Share this Recipe

Leave a Comment