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Ingredients
  • ½ cup (105 g) coconut oil
  • 1¼ lbs (570 g) pork belly, cut into 1 by ½ inch (2.5 by 1.25 cm) pieces
  • 1 teaspoon grey sea salt
  • ¾ teaspoon five spice
  • subheading: Sticky sauce, optional:
  • ⅓ cup (80 ml) chicken, beef, or pork stock
  • ¼ cup (60 ml) avocado oil
  • 2 teaspoons sriracha
  • 1 tablespoon coconut aminos
  • 1 teaspoon erythritol
  • ½ teaspoon garlic powder
  • ½ teaspoon finely diced fresh ginger
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