Ingredients:

  • 1.2 kg (approx. 2.5 lb) skin-on, boneless pork belly slab
  • 2 tbsp (30g) Coarse Sea Salt (Maldon or similar)
  • 1 tsp (5g) Freshly ground black pepper
  • 1 tbsp (15 ml) Vegetable oil or high-heat oil (e.g., rapeseed/canola)
  • 1 large (150g) Onion, roughly chopped
  • 3 cloves Garlic, smashed
  • 5 cm (2 inches) knob Fresh Ginger, sliced (no need to peel)
  • 120 ml (½ cup) Quality Maple Syrup (Grade A Dark Robust)
  • 120 ml (½ cup) Dark Soy Sauce
  • 60 ml (¼ cup) Rice Wine Vinegar
  • 500 ml (2 cups) Chicken Stock (low sodium)
  • 3 Star Anise pods
  • 2 Bay Leaves

Instructions:

  1. Ensure the pork belly is patted bone-dry. Using a very sharp knife, score the skin in parallel lines, about 1 cm (½ inch) apart. Crucially, cut only through the skin and fat layer, not into the meat.
  2. Rub the coarse salt and pepper deeply into the scored skin, ensuring it penetrates the cracks. Place the pork belly skin-side up on a wire rack and refrigerate, uncovered, for at least 4 hours (or overnight). This drying step is key to achieving crispy crackling later.
  3. Remove the pork belly from the fridge. Heat the oil in the Dutch oven over medium-high heat. Place the pork flesh-side down (not skin-side) and sear until deep golden brown (approx. 3-4 minutes). Remove and set aside.
  4. Add the chopped onion, smashed garlic, and sliced ginger to the Dutch oven and sauté gently for 2 minutes until fragrant.
  5. Deglaze the pot with the rice wine vinegar, scraping up any fond (brown bits). Add the maple syrup, soy sauce, stock, star anise, and bay leaves. Bring to a gentle simmer.
  6. Place the seared pork belly skin-side up into the simmering liquid. The liquid should cover about two-thirds of the meat, leaving the scored skin exposed.
  7. Place the lid on the pot and transfer it to a preheated oven at 150°C (300°F). Braise for 2 hours 30 minutes, or until the meat is completely tender when pierced with a fork but still holds its shape.
  8. Remove the pork from the oven. Do not remove the pork from the liquid. Let the pork belly cool completely in the braising liquid for 1-2 hours at room temperature, then transfer the entire pot to the refrigerator.
  9. Once chilled (ideally overnight), the fat will be solidified on the top. Gently scrape off and discard the solid layer of fat. Carefully lift the pork belly out of the remaining braising liquid.
  10. Place the firm, chilled slab on a cutting board and slice it into thick, individual portions (about 4 cm / 1.5 inches wide). Slicing while cold prevents the meat from tearing.
  11. Strain the remaining braising liquid into a saucepan, discarding the aromatics.
  12. Bring the strained braising liquid to a rolling boil over medium-high heat. Reduce the heat and simmer rapidly until the liquid thickens into a syrup consistency that coats the back of a spoon (approx. 15–20 minutes). Keep warm.
  13. Preheat the oven (or grill/broiler) to 220°C (425°F). Place the sliced pork belly pieces, skin-side up, on a wire rack set over a baking sheet.
  14. Bake for 10–15 minutes until the skin is puffed, golden brown, and absolutely crackling.
  15. Remove from the oven. Brush the sides (not the crackling!) and bottom of the pork belly pieces generously with the warm, sticky glaze. Return to the oven for 1 minute to set the glaze. Serve immediately with a final drizzle of the remaining sauce.