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Braised Pork Belly and Shrimp Stir Fry

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6


  • 1 ¼ lbs skin-on pork belly
  • 1 lb shrimp peeled and deveined
  • ½ lb green beans trimmed
  • ½ large onion thinly sliced
  • 1 inch fresh ginger peeled and grated
  • 2 scallions finely chopped
  • ¼ cup cilantro finely chopped
  • ½ cup coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp arrowroot flour
  • ½ tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • Avocado oil
  • Chopped cilantro
  • Sliced scallions
  • Sesame seeds


  1. Place pork belly in freezer for about 10-15 minutes, this will help with slicing it. Remove pork belly and slice into quarter inch thick pieces.
  2. In a small mixing bowl, whisk together ginger, scallions, cilantro, coconut aminos, fish sauce and sesame oil. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve over cauliflower rice and garnish with cilantro, scallions and sesame seeds.