Grilled Crispy Pork Belly

• 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.