Filipino-Style Roast Pork Belly with Chile Vinegar

Filipino-Style-Roast-Pork-Belly

Serves: 8-12

This method for roasting pork belly simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Ingredients

1 (4–5-pound) skin-on, boneless pork belly

Kosher salt

1 tablespoon vegetable oil

1 (12-ounce) bottle unseasoned rice vinegar

12 garlic cloves, chopped

6–12 green Thai chiles, lightly crushed but le whole

2 serrano chiles, torn into small pieces

4 (12-oz.) bottles hard apple cider

2 tablespoons honey

Instructions

Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet.

Chill at least 12 hours and up to 2 days.

Preheat oven to 350°F. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant read thermometer inserted into thickest part of pork registers 195°F–200°F, 1 1/2–1 3/4 hours.

Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chilies, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).

Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.

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