Glazed Pork Belly with Ginger Barbecue Sauce

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 pork and cornbread:

Kosher salt

1 teaspoon packed light brown sugar

1 1-pound slab pork belly, skin removed

Vegetable oil, for brushing

4 squares cornbread

subheading: For the sauce:

1 tablespoon vegetable oil

1 large onion, diced

2 cloves garlic, chopped

2 teaspoons minced peeled ginger

½ teaspoon red pepper flakes

1 cup ketchup

½ cup apple juice

3 tablespoons oyster sauce

2 tablespoons apple cider vinegar

½ teaspoon mustard powder

Kosher salt

Directions at foodnetwork.com

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