Crispy Pork Belly and Snake beans with spicy coconut cream sauce

Ingredients

• 1 kg pork belly, sliced (and cut into bite-sized pieces after air-fried)
• 1 bunch snake beans, cut into 1-inch pieces
• 1 tsp garlic, minced
• 1 small onion, chopped
• 1 knob ginger, julienned
• 1 can 400 ml TCC premium coconut cream
• 1 tbsp LKK fine shrimp sauce
• 1 tsp shrimp paste
• 3 red and green cayenne long chillis, sliced
• scallions/green onions (garnish)

Method

1. Rub the pork bellies with pinch of salt and pepper. Place them in the air-fryer pan and air-try for about 25-30 minutes in each side at 200 degrees. Then, air-fry the snake beans too for around 6-8 minutes.
2. While air-frying the pork bellies, heat the cooking oil in a wok and then sauté the garlic, onion, and ginger. Add the coconut milk and simmer for about 10 minutes or until the sauce slightly thickens.
3. Add fine shrimp sauce, shrimp paste, chillis and simmer for another 3-5 minutes. Set aside.
4. Once the air fried pork bellies and snake beans are done and ready, place them in a plate and pour-in the spicy coconut cream sauce.
5. Garnish with scallions and additional chillis (according to your liking).Best served with steamed rice. Enjoy!

Product used in recipe

• TCC - Premium Coconut Cream
• Lee Kum Kee - Fine Shrimp Sauce