Pork Belly Recipe

Marinate pork belly

Pat pork belly slices dry with paper towels. In a bowl combine Korean BBQ sauce, soy sauce, brown sugar, minced garlic, sesame oil and black pepper. Toss pork belly slices to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to penetrate.

Render and sear

Remove pork belly from fridge 15 minutes before cooking. Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tsp neutral oil and swirl. Add pork belly slices in a single layer without overcrowding (cook in batches if necessary). Sear 3–4 minutes per side until deeply caramelized and edges are crisp; lower heat if the sauce threatens to burn. If pieces are thick, reduce heat to medium and cook an additional 4–6 minutes, turning occasionally, until internal fat has rendered and meat is tender. Transfer to a paper-towel–lined plate to rest 3 minutes. Spoon any reserved marinade into the pan and cook for 1–2 minutes to glaze, then brush onto pork belly before serving.

Make guacamole while pork belly marinates or cooks. In a bowl mash avocados with a fork to desired consistency. Stir in lime juice, chopped cilantro, diced jalapeño, salt and black pepper. Taste and adjust seasoning. Keep covered and refrigerate until assembly.

Combine diced tomatoes, chopped onion, cilantro, lime juice and salt in a small bowl. Stir and let sit 10–15 minutes at room temperature for flavors to marry. Taste and adjust salt or lime as needed.

Place sliced red onion in a heatproof jar or bowl. In a small saucepan bring apple cider vinegar, water, sugar and salt to a simmer, stirring to dissolve sugar and salt. Pour hot brine over onions to cover. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Leftover quick pickles keep up to 2 weeks refrigerated.

To plate, arrange 3–4 slices of hot pork belly per serving. Add a generous spoonful (about 2–3 tbs) of guacamole beside the pork. Spoon 1–2 tbs pico de gallo over or alongside the pork. Top with a small pile (about 1–2 tbs) of pickled red onion. Sprinkle crumbled cotija cheese evenly over the pork and pico. Garnish with cilantro leaves and serve with lime wedges on the side. Serve immediately while pork is hot and crisp.