Barriga De Porco Assada Recipe
Braised pork belly, Fleur de Sel and sweet and sour sauce
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Ingredients
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Pork Belly
Sweet and Sour Sauce
Method
Prepare the Pork Belly
- 1
Preheat the Oven
Preheat your oven to 160°C (320°F).
- 2
Season the Pork Belly
Score the skin of the pork belly in a criss-cross pattern. Rub the Fleur de Sel, black pepper, and olive oil all over the pork belly, ensuring it gets into the scored skin. Let it marinate for at least 30 minutes.
- 3
Sear the Pork Belly
In a large skillet, heat a bit of olive oil over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until golden and crispy. Flip and sear the other side for another 5 minutes.
- 4
Add Aromatics
Add minced garlic and fresh thyme to the skillet around the pork belly. Cook for 1-2 minutes until fragrant.
- 5
Roast the Pork Belly
Transfer the skillet to the preheated oven and roast for about 2 hours, or until the pork belly is tender and the skin is crispy.
Make the Sweet and Sour Sauce
- 6
Combine Ingredients
In a small saucepan, combine brown sugar, soy sauce, rice vinegar, ketchup, and ginger. Stir well.
- 7
Thicken the Sauce
In a separate bowl, mix cornstarch with water to create a slurry. Bring the saucepan to a simmer, then add the cornstarch slurry while stirring continuously until the sauce thickens (about 2-3 minutes). Remove from heat.
Serve
- 8
Slice and Serve
Once the pork belly is done, let it rest for 10 minutes before slicing. Serve the slices drizzled with the sweet and sour sauce.