Crackling Pork Belly & Coconut Pork Soup


  • 4-6 cups 100% Coconut Juice or Coconut Water
  • 1/2 cup Pineapple Juice
  • 2 tbsp Soy Sauce or Coconut Aminos
  • 2 strips Pork Belly
  • 6 tbsp Chopped Garlic
  • 1-2 Bay Leaves
  • 1 pinch coarse salt
  • Leafy greens (Watercress Or Tong Ho, Chrysanthemum Greens, work well)


  • Braise the Pork Belly in 100% pineapple juice and coconut, soy sauce, garlic, and bay leaves on a low simmer for 1-1.5 hours
  • Remove pork belly, pat dry, and score or poke holes in pork belly skin. Rub coarse salt on skin to aid in drying it out and chill in fridge 3-4 hours or overnight.
  • Meanwhile, chill remaining coconut pork broth in fridge.
  • Remove pork belly from fridge and leave at room temperature for 30 min. Preheat air fryer to 400⁰F, then add pork belly and cook for 20-30 minutes until skin is crispy.
  • Remove from air fryer and cool to room temperature before cutting and serving.
  • Meanwhile, remove soup from fridge and skim off excess fat layer on top.
  • Heat coconut pork to a boil then add greens. Cook for 1 min before turning off heat and serving.


This recipe was provided by Jannine Chan.
Instagram: @butter_where

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