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Crispy Pork Belly with Sweet Potato Gnocchi

Course Dinner, Main Course
Total Time 3 hours
Servings 3


Sweet Potato Gnocchi

  • 7 ounce sweet potato 1 large potato
  • 1/8 cup ap flour
  • 1 egg yolk
  • 1/2 tsp oil

Coconut Cream

  • 1 cup coconut cream
  • 1/2 tsp ginger minced
  • 2 basil stems with leaves
  • 1/2 fresno chili sliced
  • pinch salt

Pork Belly with Gnocchi

  • 1-1 1/2 pounds twice cooked pork belly with sauce
  • basil to garnish
  • fresno chili sliced to garnish
  • peanuts toasted and crushed



  • Poke a bunch of holes in the sweet potato with a fork. Place in a 350 degree oven and bake until soft about an hour.
  • Cool, peel, and mash the potato. Mix with the egg and the flour. Roll the dough into 1 inch diameter logs and cut into 1 inch pieces.
  • Cook gnocchi in a pot of boiling salted water. They are cooked when they float. Remove from the water and coat with oil.
  • When ready to serve, heat a large skillet with oil over medium high heat. Add the gnocchi and cook until brown and crisp. Season with salt.

Coconut Cream

  • Combine all ingredients in a pot. Heat over medium low heat for 30 minutes or until ready to serve. Strain the sauce before serving.

Pork belly with gnocchi

  • Cut the pork belly into 1 1/2 inch pieces and sear on all sides. Heat up the pork belly sauce.
  • Spoon coconut cream on plates. Add the gnocchi and pork belly to the plates. Spoon the pork belly sauce over the pieces of pork belly.
  • Garnish with basil, peanuts, and fresno chilis.