Preheat a large skillet or wok over medium-high heat with about a tablespoon of avocado oil. Add pork belly and brown on each side for about 2-3 minutes.
Lower heat to medium, add onions, saute until onions are translucent and then stir in coconut aminos mixture. Bring to a boil, then lower heat to low and let the pork belly simmer in liquid for 10 minutes.
Once sauce has reduced, turn heat back up to medium-high heat, move pork over to one side of the skillet, add shrimp, season with kosher salt, pepper and arrowroot flour. Cook until shrimp is halfway done.
Add green beans to skillet, combine all ingredients and cook until shrimp is cooked through and green beans are sauteed but are still bright green and crunchy.
Serve over cauliflower rice and garnish with cilantro, scallions and sesame seeds.