Pork Belly Cooked with Young Coconut and Thai Chile

Inspired by a dish that Charles first had in a rest stop on the way to Da Lat from Ho Chi Minh City in Vietnam. Sweet and savory pork dish that's lightly spicy with Thai chiles and ginger. It has a touch of coconut flavor from the coconut water being used as the braising liquid, adding a light tropical flavor with a subtle coconut accent to the rich pork belly.

Heating Instructions:

In an oven set to 350 degrees, remove the plastic top. Cover if you wish with foil, otherwise place in oven and heat for about 10-15 minutes, until heated through. Serve alongside steamed rice.

Ingredients: Klingeman ranch pork belly, young coconut meat, organic coconut water, sugar, salt, white peppercorns, green onions, Thai chiles, ginger, and fish sauce, chicken stock (chicken bones, onions, ginger, rock candy, salt). served with a chino farm egg

Contains: coconut, fish