2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked
How to Make It
1. Step
Preheat the oven to 325˚F (160˚C).
2. Step
Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
3. Step
In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
4. Step
Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
5. Step
Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
6. Step
Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
7. Step
Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
8. Step
Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
9. Step
Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
10. Step
Slice the pork belly between the scores.
11. Step
To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
