Ingredients:

  • 3 lbs center-cut pork belly, skin-on
  • 2 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tsp black peppercorns, toasted and crushed
  • 1 tsp red Kampot pepper
  • 1 tsp ground star anise
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 4 cups rendered lard or duck fat
  • 4 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 small piece ginger, sliced

Instructions:

  1. Combine salt, sugar, and spices in a bowl. Rub the mixture thoroughly into the meat side of the pork belly. Refrigerate for 12 to 24 hours to allow for osmotic infusion.
  2. Preheat oven to 225°F (107°C). Rinse the cure off the pork and pat extremely dry. Place pork in a Dutch oven with aromatics and submerge completely in melted lard or duck fat.
  3. Cover and cook for 4 hours until the meat is spoon-tender. Remove from fat and place in a tray skin-side up.
  4. Place another tray on top of the pork and weigh it down with heavy cans. Refrigerate for 4 hours to compress the layers.
  5. Slice chilled pork into squares. Place skin-side down in a cold cast iron skillet. Gradually increase heat to medium, rendering the fat until the skin is dark gold and crispy (8-10 minutes). Flip briefly to warm.