Crispy Pork Belly with Hoisin Sauce

Ingredients:

For the Pork Belly:

• 3 lbs pork belly, skin-on

• 1.5-2 t Salt, to taste

• 1 tablespoon brown sugar

For the Hoisin Sauce:

• 1/2 cup hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey or additional brown sugar

• 1 teaspoon sesame oil

• 1 teaspoon grated ginger

For Garnish:

• Green onions, thinly sliced

• Sesame seeds

• Micro greens

Instructions:

Prepare the Pork Belly:

1. Pat the pork belly dry with paper towels. Cut the slab into three smaller slabs. Score the skin in 1/4” intervals, taking care not to cut into the meat. The scoring will help to crisp the skin and with portioning.

2. Rub the meat side (not the skin) of the pork belly with brown sugar and a little salt.

3. Place skin side up, uncovered, on a rack in a sheet pan and distribute 1/2 teaspoon of salt across each of the pork belly slabs.

4. Refrigerate, uncovered, for at least 12 hours and up to 24 hours.

Slow Roast the Pork Belly:

1. Preheat oven to 275 degrees (F).

2. Place the pork belly, skin-side up, in a roasting pan.

3. Roast in the preheated oven for 3 to 3.5 hours, or until the meat reaches 195 degrees internal temperature. The slow roasting will render the fat out of the pork belly.

Crisp the Skin:

1. After roasting, remove the pork belly from the oven. Pour off the rendered fat into a measuring cup; add more vegetable oil, if required, for 1 cup total of oil. Add to large, cold skillet.

2. Carefully add the pork belly, skin-side down to the skillet, and turn on the heat to medium.

3. Fry until the skin crisps up, (it should start to look like puffed rice around the edges) about 7-10 minutes. Watch carefully to avoid burning.

Make the Hoisin Sauce:

1. Combine hoisin sauce, soy sauce, rice vinegar, honey or brown sugar, sesame oil, and grated ginger in a small saucepan.

2. Simmer over low heat for 5-10 minutes, stirring occasionally, until the sauce thickens.

Serve:

1. Let the pork belly rest for 10 minutes after frying. Then, cut into slices along the scores. It helps to place the slab on its side and slice it vertically along the score.

2. Drizzle with the hoisin sauce on the meat only or serve it on the side.

3. Garnish with salad of micro greens, or sliced green onions and sesame seeds.