By skim Posted June 14, 2017 In Bacon, International, Recipes Grilled Crispy Pork Belly2017-06-142017-06-14https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2017/06/pork-belly_basmati-rice_bok-choy-a-e1497472638443.jpg200px200px 0 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 2 lbs Johnston’s Pork Belly skin on coarse kosher salt Rub 1 tsp ginger minced 2 garlic cloves minced 1/2 tsp turmeric 2 Tbsp soya sauce 1/2 tsp fish sauce 1 Tbsp lemongrass minced Turmeric Coconut Basmati Rice 1 1/2 Tbsp olive oil 1/2 onion diced 3 garlic cloves minced 1 Tbsp freshly grated ginger 1/2 tsp salt 1 cup basmati rice rinsed & drained 1 1/2 tsp turmeric 7 oz coconut milk 1 1/4 cup water basil leaves chopped Sautéed Baby Bok Choy baby bok choy 1 Tbsp ginger minced 2 garlic cloves minced 1/4 cup onion diced 1 1/2 Tbsp sunflower oil sesame oil toasted sesame seeds Servings: Instructions 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. Share this Recipe Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.