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Ingredients
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Pork Belly
Thai Chile Glaze
Cucumber Kimchi
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly all over with salt and black pepper.
- 2
Roast the Pork Belly
Place the pork belly on a wire rack set over a baking sheet. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the skin is bubbly.
- 3
Crisp the Skin
Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes, until the skin is crispy. Keep an eye on it to prevent burning.
Thai Chile Glaze Preparation
- 4
Make the Glaze
In a small saucepan over medium heat, combine the Thai red curry paste, brown sugar, fish sauce, lime juice, and water. Stir until the sugar has dissolved and the mixture is smooth. Simmer for about 5 minutes until slightly thickened.
- 5
Glaze the Pork Belly
Once the pork belly is roasted and crispy, brush the Thai chile glaze over the top and sides of the pork belly. Return to the oven for an additional 5 minutes to caramelize the glaze.
Cucumber Kimchi Preparation
- 6
Salting the Cucumbers
In a bowl, combine the sliced cucumbers and salt. Let them sit for 30 minutes to draw out moisture. Rinse and drain the cucumbers.
- 7
Make the Kimchi Sauce
In a separate bowl, mix the minced garlic, grated ginger, sugar, rice vinegar, sesame oil, and red pepper flakes.
- 8
Combine and Marinate
Add the drained cucumbers to the kimchi sauce and mix well. Stir in the chopped scallions. Let the cucumber kimchi sit for at least 15 minutes before serving to allow flavors to develop.
