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This method for roasting pork belly simplifies and mimics the results of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine red meat dish with crackling skin and succulent meat.
INGREDIENTS
- 1 (4–5-pound) skin-on, boneless pork belly
- Kosher salt
- 1 tablespoon vegetable oil
- 1 (12-ounce) bottle unseasoned rice vinegar
- 12 garlic cloves, chopped
- 6–12 green Thai chiles, lightly crushed but left whole
- 2 serrano chiles, torn into small pieces
- 4 (12-oz.) bottles hard apple cider
- 2 tablespoons honey
INSTRUCTIONS
- Season pork generously with salt. Set, skin aspect up, on a twine rack set inside a rimmed baking sheet. kick back as a minimum 12 hours and up to 2 days.
- Preheat oven to 350°F. Pour four cups water into baking sheet with beef. Rub beef skin with oil; season with extra salt. Roast, adding more water to pan as wished, till pores and skin is golden brown and an immediate-study thermometer inserted into thickest a part of beef registers 195°F–2 hundred°F, 1 half–1 3/4 hours.
- in the meantime, pour out 1/2 cup vinegar from bottle (store for some other use). dispose of pouring spout from bottle and upload garlic, chiles, and a large pinch of salt. cover and shake to distribute; permit sit until equipped to serve. (Or, combine in a tumbler jar or bowl).
- deliver tough cider and honey to a boil in a big saucepan; cook dinner until thickened and really syrupy, 30–forty five minutes.
- boom oven temperature to 450°F. retain to roast pork till pores and skin is browned and puffed, 15–20 mins (add some greater splashes of water to baking sheet if juices are scorching). switch rack with beef to a slicing board; permit rest 20 mins.
- Pour off fat from baking sheet and upload 1/2 cup water, scraping up browned bits. go back baking sheet to oven for a couple of minutes if needed to help loosen browned bits. Stir into reduced cider combination.
- take away skin from red meat, the usage of the end of a knife to get it began (it have to come off in 1 big piece with a bit assist). Slice pork lengthwise into 2"-extensive strips, then crosswise into 1/2"-thick pieces. transfer to a platter and drizzle with reduced cider aggregate. break skin into massive pieces and arrange on pinnacle; location a few chiles from vinegar round. Serve with chile vinegar.
- Do in advance
- Chile vinegar may be made 1 week ahead. save at room temperature.
