Crisp Pork Belly

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

subheading: FOR THE MARINADE:

¼ cup extra virgin olive oil

¼ cup fresh lemon juice

¼ cup cider vinegar

10 cloves garlic, peeled and halved

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

2 tablespoons sliced serrano pepper

2 tablespoons kosher salt

1 tablespoon coarsely ground black pepper

subheading: FOR THE PORK:

1 4-pound piece of pork belly, skin-on

2 tablespoons unsalted butter

¼ cup bourbon

¼ cup packed brown sugar

2 tablespoons flat-leaf parsley, roughly chopped

1 tablespoon cider vinegar

½ teaspoon red pepper flakes

¼ cup extra virgin olive oil

1 tablespoon lemon juice

2 tablespoons chives, chopped

Salt

freshly ground pepper

Directions at cooking.nytimes.com

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