In a large bowl, combine salt, black pepper, brown sugar, soy sauce, rice vinegar, garlic, ginger, jalapeño, and kumquats. Add the pork belly and coat well. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Cook the Pork Belly

Preheat your oven to 300°F (150°C). Place the marinated pork belly in a baking dish and cover it with foil. Bake for 2.5 to 3 hours until tender. Remove the foil and increase the oven temperature to 425°F (220°C). Bake for an additional 20-30 minutes to crisp the skin.

Glaze the Pork

Brush the pork belly with the remaining marinade and broil for 5 minutes until caramelized.

Making the Polenta

Cook the Polenta

In a saucepan, bring water and salt to a boil. Gradually whisk in the cornmeal, reducing heat to low. Stir continuously until thickened, about 15-20 minutes.

Finish the Polenta

Stir in the butter and Parmesan cheese until smooth and creamy. Adjust seasoning to taste.

Serving

Plate the Dish

Slice the glazed pork belly and serve it over a bed of creamy polenta. Drizzle with additional glaze if desired and garnish with chopped jalapeño and kumquat slices.