Crispy Pork Belly with Soy Honey Glaze

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GiuliaH

subheading: INGREDIENTS:

subheading: FOR THE BRINE:

2 pounds pork belly

¼ cup brown sugar

¼ cup kosher salt

subheading: FOR THE PORK:

1 tablespoon white vinegar

2 teaspoons neutral oil (like canola)

subheading: FOR THE SAUCE:

¼ cup low sodium soy sauce

2 tablespoons mirin

¼ cup hoisin

3 tablespoons honey

2 to 4 teaspoons sriracha

2 teaspoons sesame oil

Sliced scallions (for garnish)

Sesame seeds (for garnish)

First, score the skin on top in a crosshatch pattern, about a half inch apart. Try not to cut into the meat itself. Combine the salt and sugar and rub it all over the pork, including in the cuts. Wrap the pork tightly in plastic wrap, and refrigerate overnight (or for at least 4 hours, overnight is best).

Unwrap, rinse, and pat dry. Place the pork on a rack in a baking sheet lined with foil (or a roasting pan), Brush the vinegar over the skin of the pork and let sit uncovered in fridge for a couple of hours (or up to a day) to cure.

When you’re ready to cook, preheat your oven to 350 degrees F. Lightly brush a very thin layer of oil over the skin (this helps it get extra-crispy). Cover the tray tightly in foil and roast for 1 hour and 30 minutes.

While the pork roasts, combine your sauce ingredients in a small pot over medium heat. Bring to a simmer, and cook until slightly thickened, about 6 to 8 minutes.

After the pork has roasted for 1 hour and 30 minutes, remove it from the oven and raise the temperature to 450 degrees F. Remove the foil and brush both sides of the pork with the sauce. Put it back in the oven, skin side up, uncovered, for 10 minutes. Remove the pork again, flip it, brush with the sauce, and roast for another 10 minutes. Finally, flip the pork again, brush it with the sauce again (make sure to reserve a bit to serve the pork with later), and roast for 15 minutes, until the top is crispy. Be careful it doesn’t burn during this stage.

Sprinkle with sesame seeds and scallions. Serve with rice, Sesame Roasted Pears, and the reserved sauce on the side.

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