Ingredients

  • 1 Smithfield® Pork Belly, skin on, half a side
  • 1 gallon water
  • 1 lemongrass stalk, bruised
  • 8 garlic cloves, smashed
  • 12 whole black peppercorns
  • 6 bay leaves
  • 1 cup fish sauce
  • Kosher salt, to taste
  • 1 lb. jasmine rice, cooked according to instructions

Dipping Sauce Ingredients

  • 1 cup soy sauce
  • ½ cup mirin
  • ½ cup white vinegar
  • 1 Tbsp white sugar
  • 3 Thai chiles, minced
  • 1 shallot, minced
  • 1 Tbsp water

Details

Product:

Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Cut pork belly into 4 squares. With sharp tip of paring knife, prick pork belly skin all over.
  2. In large pot, add water, lemongrass, garlic cloves, black peppercorns, bay leaves, fish sauce and bring to simmer. Add pork belly to pot and bring back to simmer. Cook for 1 ½ hours or until pork belly is fork-tender.
  3. Pull pork belly from water and lay on sheet pan.
  4. Season skin aggressively with kosher salt. Add another sheet pan on top of hot pork belly. Place something heavy on top of sheet pan to press pork belly pieces flat and even.
  5. Once pork belly is cooled to room temperature, you can pan-fry or deep-fry pork belly until deep brown and skin is super crispy. Chop pork belly into bite-size pieces. Serve with rice.

Dipping Sauce

  1. In a bowl, mix soy sauce, mirin, white vinegar, white sugar, Thai chiles, shallot and water together.