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Crackling Pork Belly & Coconut Pork Soup

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Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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
  2. 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.
  3. Meanwhile, chill remaining coconut pork broth in fridge.
  4. 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.
  5. Remove from air fryer and cool to room temperature before cutting and serving.
  6. Meanwhile, remove soup from fridge and skim off excess fat layer on top.
  7. Heat coconut pork to a boil then add greens. Cook for 1 min before turning off heat and serving.

Notes

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