In Bacon, International, Recipes

Grilled Crispy Pork Belly with Turmeric Coconut Basmati Rice and Sauteed Baby Bok Choy

Created by Chef Marc Beaulieu - Certified PNWBA & KCBS BBQ Judge (Instagram: marbbq)


  • 2 lbs Johnston’s Pork Belly skin on
  • coarse kosher salt


  • 1 tsp ginger minced
  • 2 garlic cloves minced
  • ½ tsp turmeric
  • 2 Tbsp soya sauce
  • ½ tsp fish sauce
  • 1 Tbsp lemongrass minced

Turmeric Coconut Basmati Rice

  • 1 ½ Tbsp olive oil
  • ½ onion diced
  • 3 garlic cloves minced
  • 1 Tbsp freshly grated ginger
  • ½ tsp salt
  • 1 cup basmati rice rinsed & drained
  • 1 ½ tsp turmeric
  • 7 oz coconut milk
  • 1 ¼ cup water
  • basil leaves chopped

Sautéed Baby Bok Choy

  • baby bok choy
  • 1 Tbsp ginger minced
  • 2 garlic cloves minced
  • ¼ cup onion diced
  • 1 ½ Tbsp sunflower oil
  • sesame oil
  • toasted sesame seeds


  • Mix rub ingredients to form a paste
  • 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.
  • On a bed of coarse kosher salt, lay belly skin side down for 5 hours.
  • After 5 hours, score the skin side every ½” or so on an angle to form a diamond pattern.
  • Preheat grill to 500°F.
  • Rub skin with a generous amount of the kosher salt from the salt bed.
  • Place belly on preheated grill over indirect heat, skin side up.
  • Cook for approximately 1 ½ to 2 hours or until skin is puffy and golden brown.
  • Slice into cubes and serve with rice and sautéed greens. Enjoy!

Turmeric Coconut Basmati Rice

  • In a medium saucepan, heat oil over medium heat and add onion, garlic, ginger, and salt.
  • Cook for 5-7 minutes stirring often until onions have softened, but not browned.
  • Add rice and turmeric and stir for a few minutes.
  • Add coconut milk and water and stir to combine.
  • Raise heat to a boil and then reduce to low and cover.
  • Cook for 15 to 20 minutes, or until liquid is absorbed.
  • Remove from heat and fluff with fork and add chopped basil.

Sautéed Baby Bok Choy

  • In a large skillet add 1 tablespoon or so of oil and heat over medium heat. Add onion, garlic and ginger, cook till softened.
  • Add washed and trimmed bok choy leaves or chopped into 1 inch pieces. Sauté until stems become tender crisp.
  • Add a few drops of sesame oil. Top with sesame seeds.

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