Crispy Pork Belly Recipe
1 kg (2 lbs.) skin on pork belly
30 ml (2 tbsp.) sea salt
5 ml (1 tsp.) whole black peppercorns
8 cloves unpeeled garlic crushed
1 bay leaf
2 ml (1/2 tsp.) sea salt
1 ml (1/4 tsp.) freshly ground black pepper
¼ cup soy sauce
2 tablespoons mirin
1-2 tablespoons honey
2 teaspoons sriracha
2 teaspoons sesame oil
sliced scallions (for garnish)
- Place the skin side of the pork belly in a pot large enough to hold it flat without curl. Add enough water to cover by a few inches. Add first amount of salt, pepper, garlic and bay leaf.
- Bring to a simmer and cook naked in 2-2/2 hours or so until tender. Meat should not resist when pierced with a fork. Turn off the heat and let the meat and liquid to cool completely. Carefully remove the pork belly and place in a large bowl. Discard the liquid. Refrigerate, covered, overnight.
- Heat oven to 450 ° F. If you have a convection option, use it. Place the pork in a baking dish and season on both sides of pork with salt and pepper. With a sharp knife, score the skin in a continuous slitting. Bake for 30-45 minutes until the skin has cracked. Let stand for 10 minutes. Cut into strips along the marked lines, then cut each strip into 1-inch pieces.