Spicy Brussel Sprouts with Pork Belly and Habanero

patijinich.com

JudyN

subheading: For the pork belly:

3 cups water, plus ½ cup for baking

¼ cup kosher or coarse sea salt

¼ cup granulated sugar

1 pound pork belly, skinless and boneless

½ cup homemade chicken broth, or store bought

subheading: For the sauce:

4 tablespoons unsalted butter

4 cloves garlic, finely minced

⅓ cup soy sauce

4 tablespoons sherry vinegar

4 tablespoons agave syrup

⅓ cup freshly squeezed orange juice

1 habanero chile

subheading: For the brussel sprouts:

4 tablespoons peanut oil

2 pounds brussel sprouts, trimmed and halved

Kosher or coarse sea salt to taste

Freshly ground pepper to taste

2 scallions, thinly sliced

Directions at patijinich.com

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