Pork Belly Recipe
Vietnamese garlic glaze | kimchi | chili crisp | anson mills grits | herbs, fresno
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Ingredients
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Pork Belly & Marinade
Vietnamese Garlic Glaze & Chili Crisp
Anson Mills Grits
Kimchi & Garnish
Method
Pork Belly & Marinade
- 1
Trim, season and braise
Preheat oven to 300°F (150°C). Pat the pork belly dry and season all over with 2 tsp salt and 1 tsp black pepper. In a heavy oven-safe Dutch oven or deep skillet over medium-high heat, add 2 tbs vegetable oil. Sear the pork belly on all sides until well browned (3–4 minutes per side). Remove pork and set aside.
- 2
Make braising liquid
To the same pot, add the minced garlic (reserve 2 cloves for the glaze), fish sauce, light soy sauce, brown sugar, rice vinegar, 1 cup water, smashed ginger and red chili flakes. Stir, scraping up browned bits, and bring to a simmer.
- 3
Braise
Return the pork belly to the pot, skin side up or the fattest side facing up, reduce heat to low, cover and transfer to the oven. Braise for 2 to 2 1/2 hours, until the pork belly is tender but still holds shape. Check once after 90 minutes and baste with braising liquid if needed.
- 4
Chill for slicing
Remove pork from braising liquid and let cool slightly on a rack. Reserve 1/2 cup braising liquid. For cleaner slices and easier glazing, chill the pork belly in the refrigerator for 30 minutes to 1 hour until slightly firm.
Vietnamese Garlic Glaze & Chili Crisp
- 5
Prepare chili crisp and garlic
In a small saucepan over medium-low, heat 3 tbs neutral oil. Add the thinly sliced garlic and cook slowly until golden and crisp, stirring often to avoid burning (3–5 minutes). Remove garlic with a slotted spoon to a paper towel, leaving the infused oil in the pan. Add the sliced shallot and the white parts of the scallion and gently fry until soft and lightly caramelized (2–3 minutes). Stir in gochugaru (or crushed red pepper), sambal (if using) and the reserved minced garlic, cook 30 seconds to bloom the spice. Remove from heat and stir in 1 tbs honey, 1 tbs lime juice and 1 tsp fish sauce. Taste and adjust: add a pinch of sugar or more lime for brightness. Reserve half for glaze and half as a finishing chili crisp.
- 6
Glaze the pork
Slice the chilled pork belly into 1/2-inch thick pieces. Heat a heavy skillet or grill pan over medium-high and add a little of the reserved braising liquid to deglaze, then add the pork slices in a single layer. Sear pork slices 1–2 minutes per side until caramelized. Brush each slice with the prepared glaze (the portion reserved for glaze) and cook another 30–60 seconds per side until sticky and glossy. Transfer to a warm plate, tent with foil to keep warm.
- 7
Assemble chili crisp
Combine the reserved fried garlic and the remaining infused oil mixture to create a chunky chili crisp. Add toasted sesame seeds and the green parts of the sliced scallion. Keep at room temperature to spoon over finished plates.
Anson Mills Grits
- 8
- 9
Finish
When grits are tender, stir in 1 cup whole milk, 3 tbs unsalted butter, 1 tbs grated parmesan (if using), and 1 tsp black pepper. Adjust seasoning with additional salt. Keep warm until plating; re-stir before serving to loosen.
Kimchi & Garnish
- 10
Prepare kimchi accompaniment
Roughly chop and drain 1 cup kimchi so it isn’t watery. If desired, briefly warm the kimchi in a small skillet over medium heat for 1–2 minutes to mellow sharpness, or serve at room temperature for brightness.
- 11
Plate and garnish
Spoon a generous portion of warm grits onto each plate (about 3/4 to 1 cup per serving). Arrange 4–5 glazed pork belly slices on top of the grits. Spoon 1–2 tbs chili crisp over the pork and a small mound (about 1/4 cup) of kimchi to the side. Scatter chopped herbs (cilantro and Thai basil), sliced fresno chile, microgreens if using, and toasted sesame seeds over the dish. Serve with lime wedges on the side for squeezing.