Crispy Pork Belly Bites

Name: Crispy Pork Belly Bites
Yield: Makes 6 to 8 Servings
Cuisine: Chinese
Ingredients: 1 Tbsp fennel seeds; ¼ cup [50 g] sugar; Seeds from one 1 in [2.5 cm] piece vanilla bean pod; One 1 in [2.5 cm] piece fresh ginger, peeled and grated; ½ cup [120 ml] coconut vinegar; 2 Tbsp fresh rosemary leaves, or 2 tsp dried; ¼ cup [65 g] kosher salt; 2 lb [910 g] pork belly; 1 tsp black peppercorns; ½ cup [100 g] packed jaggery or muscovado sugar

Preparation info

Makes
6 to 8
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

When I eat out in Chinatown in San Francisco or Oakland, I always order pork belly. The crisp outer skin coated with a sweet-and-sour glaze encases meltingly tender meat within. Pure heaven. Here’s my version of that dish.

Ingredients

2 lb [910 g] pork belly
¼ cup [50

Asia
China
Starter
Gluten-free

Method

Pat the pork belly dry with paper towels and put it in a dish or pan. Mix the sugar and salt in a small bowl and rub both sides of the pork with the mixture. Cover with plastic wrap and refrigerate for at least 6 hours, but no more than 12 hours.

Unwrap the pork belly, rinse off the sugar and salt, and pat dry. In a spice grinder, grind the rosemary, fennel s