Crispy pork belly in coconut cream sauce
We air fry our pork belly these days. Exclusively. It takes about 30 minutes to air fry a one-kilogram slab of boiled pork belly. The best strategy here is to cook the coconut cream sauce while air frying the pork belly so that they are both hot and at their best when you assemble the dish.See how to air fry crispy pork belly.
Ingredients
- 2 tablespoons coconut oil
- 2 shallots peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 two-inch knob ginger peeled and chopped
- 1 tablespoon shrimp paste
- 2 cups coconut cream divided
- 4 to 12 finger chilies (depending on how hot you like your Bicol Express) thinly sliced or chopped
- fish sauce
- crispy pork belly
- sliced chilies to garnish
- 1 sprig Thai basil to garnish (optional)
- lime wedges to serve
Instructions
- Heat the cooking oil in a pan.
- Saute the shallots, garlic, ginger and shrimp paste until aromatic, about five minutes.
- Pour in a cup of coconut cream.
- Add the chilies and about two tablespoons fish sauce.
- Stir and leave to simmer and reduce, uncovered, until reduced by about a third.
- Taste and add more fish sauce, if needed.
- Cut the crispy pork belly into cubes.
- Ladle sauce into individual bowls.
- Drop pork belly cubes into the sauce.
- Drizzle a little sauce over the crispy pork belly.
- Sprinkle in slices chilies and, optionally, garnish with a sprig of Thai basil.
- Serve with lime wedges on the side.