Dry-Brining the Pork Belly:
In short, dry-brining is the process of salting a piece of meat and allowing it to sit for an extended period of time. The process in itself is very simple, but its effects are game-changing. By dry-brining your pork belly in salt, brown sugar, garlic powder, etc. as stated in this recipe, the seasoning mix is able to penetrate through the entire slab of pork, imparting flavor in all parts of the belly, not just the skin. The salt in the brine also works to break down the proteins in the meat, providing you with a more tender and juicy final product. Most importantly, however, dry-brining is a crucial process in developing crispy skin. Once again the salt in the brine works its magic and takes moisture out of the pork belly. By pulling out the moisture, the pork belly will crisp up more easily when cooked.
Frying the Pork Belly Before Serving:
After allowing the pork to roast in the oven for two hours, your meat is cooked all the way through and the fat has rendered quite a bit, however, the skin is not crispy, as the skin of a great pork belly should be. By dropping your pieces of pork into the piping hot oil, you will get that beautiful crunch that you are looking for.
The Key to the Dish – the Vinegar:
According to the well-known rapper, Kanye West, “… every superhero need his theme music”. The sweet and spicy vinegar is the pork belly’s theme music. Pork belly is a fatty and unctuous piece of meat and it calls for something to counteract its richness. The intensely flavored, sweet, acidic, and spicy vinegar is the perfect accompaniment. Honestly, you could drink the vinegar straight, because it is so damn good. The dried cherries provide sweetness, the peppercorns add a distinct pungency, and the soy sauce gives it that savory punch. The pork belly and vinegar complement each other so well making it a must-try combination.
Some Things to Consider when Making this Recipe:
- When baking the pork belly in the oven, keep an eye on the fat cap as it can burn easily. If the fat becomes too dark, cover it in tin foil while baking.
- After you roast your pork belly, you can cut the pork into slices and then deep fry them, or to achieve maximum crispiness, you can cut the pork into bite-sized pieces prior to frying.
Crispy Pork Belly with Sweet and Spicy Vinegar and Rice
Cuisine: American, FilipinoDifficulty: Medium6
servings12
hoursCrispy pork belly with sweet and spicy vinegar served with jasmine rice
Ingredients
- For the Pork Belly
3 lbs uncured pork belly
32 fluid ounces canola oil
1/2 cup salt
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon cinnamon
- For the Vinegar
3 cups white vinegar
1/4 cup soy sauce
1/4 cup honey
2 Fresno chilies (sliced and seeds intact)
1/3 cup dried cherries
1/4 cup whole black peppercorns
3 garlic cloves (roughly chopped)
- For the Rice
3 cups jasmine rice (prepared according to packaging)
Directions
- Trim the fat cap of the pork belly until the layer of fat is even. You should do this in order for your pork belly to cook evenly.
- In a medium sized bowl, mix together the salt, white sugar, brown sugar, paprika, garlic powder, ground ginger, ground coriander, and cinnamon.
- Place the pork belly on a large baking sheet lined with plastic wrap. Pat the pork belly dry. Make about six to eight 1 inch deep cuts going horizontally across the pork belly. Cover all sides heavily with the spice mix.
- Wrap your seasoned pork belly tightly in plastic wrap and allow the meat to sit in the fridge overnight.
- Preheat your oven to 350 degrees Fahrenheit. Cook your pork belly for 2 hours at this temperature. Check on it occasionally to make sure the fat cap does not burn. If you notice the fat cap getting too dark, cover the top of the pork belly with tin foil.
- Remove the pork belly from the oven, and allow to completely cool at room temperature for approximately 3 hours.
- Meanwhile, you can make the sweet and spicy vinegar. In a medium-sized pot, combine white vinegar, soy sauce, honey, Fresno chilies, dried cherries, peppercorns, and garlic. Allow all ingredients to cook together for 1 hour over medium-low heat. Remove from heat, strain out all ingredients, cover, and allow to cool to room temperature.
- After the pork is cooled, cut it into slices of your desired width. You can use the slices you made on the pork belly before cooking as a guide.
- In a large pot on high heat, heat your canola oil for about 12-15 minutes. Place the pieces of pork in the oil and fry each piece for around 1 minute and 30 seconds on each side.
- Place fried pieces of pork on another baking sheet lined with a paper towel. Allow the excess oil to drip off.
- In a small bowl or plate, place a layer of rice. Add a few slices of pork, and drizzle the whole dish with a few teaspoons of vinegar.
Notes
- If you decided to cut the pork into bite sized pieces after baking, fry each piece for approximately 30 seconds
If you enjoyed this recipe, check out this recipe for the most delicious cheeseburger.
