Ingredients:
1 Piece 2-3 lbs pork belly
1/2 cup light soy sauce
2 Tbsp Balsamic vinegar
1/4 Cup mirin
1 Tbsp Sugar
1 Cup water
4 slices ginger
2 whole garlic cloves, peeled
3 star anise
6 cardamom pods
Glaze:
1 Tbsp brown sugar
1/2 tsp kosher salt
Method:
- Preheat Oven to 350°F
- Score fat of pork with sharp knife in 1 inch intervals. Place pork belly in a cold skillet, fat side down, and turn heat to high. Sear belly for 5 minutes or until browned, pouring off fat as needed. Flip over and sear for 1 to 2 minutes or until second side is browned. Remove and place, fat side up, in an ovenproof casserole.
- Combine the 9 ingredients for the braise is a small pot and bring to boil. pour over pork belly. Liquid should come halfway up pork. Cover tightly an d place in the oven. Braise for 4 hours, checking occasionally and basting with liquid.
- When pork is very tender and practically falling apart, turn oven up to 500°F
- Sprinkle top with brown sugar and kosher salt and bake, uncovered for 15 to 20 minutes(watching carefully to avoid burning) or until top is golden brown and skin is crisp.
- remove from the oven, place pork on a baking sheet, top with a clean skillet and weight down with cans, for about 15 minutes, to remove extra fat. Remove weights and return pork to marinade in a casserole and chill until fat congeals.
- Remove far from marinade. Cut pork into pieces, or slices, or shred, and reheat in cooking liquid, before serving. serve with rice and duck crepes.
