· By Robert Norman
Sticky Vanilla Glazed Pork Belly
Vanilla might sound like an unusual pairing for pork belly but it pairs perfectly with the chili and spices. This glaze would work equally well on ribs and chicken!
Serves 6
Ingredients
Chili onion crunch:
- 1 serrano pepper
- 1 small onion
- 5 garlic cloves
- ½ cup vegetable oil
- ½ tsp Sichuan peppercorns
- 2 tbsp red chili flakes
- 1 tbsp smoked paprika
- 1 tbsp soy sauce
- 1 tsp brown sugar
- ½ tsp flaky sea salt
Sticky vanilla glazed pork belly:
- 5 ½ pounds pork belly
- 1 tbsp kosher salt
- 2 cups stock or water
- 1 cup soy sauce
- ¼ cup hoisin sauce
- 1-inch piece ginger
- ½ cup apple cider vinegar
- 2 bay leaves
- ¾ cup light brown sugar
- 6 ounces honey
- 1 tsp Beyond Good Madagascar Pure Ground Vanilla
Method
The day before cooking, unwrap the pork and remove the skin. Place the skin on a lined baking sheet and score it as desired. Sprinkle the salt evenly over it and place in the refrigerator uncovered overnight. Remove the pork from the refrigerator an hour before you intend to start cooking it. Preheat the oven to 350°F.
To prepare the onion crunch, finely dice the serrano chili, onion, and garlic. Place the oil in a small saucepan along with the chili, onion, garlic, and Sichuan. Place the pan over medium-low heat and simmer for approximately 20 minutes or until everything has browned. Remove from the heat and cool for 2-3 minutes. In a heatproof bowl, combine the remaining ingredients and strain in the hot oil and stir to combine. Reserve the crispy onion and garlic bits in the strainer and set aside to crisp up. Once the oil has fully cooled, add the crispy onion and garlic bits back in. Cover and set aside until needed.
In a large saucepan, combine the water, soy sauce, hoisin, ginger, lime juice, sugar, and vanilla. And bring to a boil over medium-high heat. Cook, stirring, for 2-3 minutes or until slightly thickened. Remove the skin from the belly and set aside. Place the pork, fat-side down in a deep-sided roasting dish. Pour the sauce over the pork and tightly cover the dish with aluminum foil. Roast for 2 hours or until tender. Remove the foil and rotate the belly, skin side up and roast for 30 minutes or until tender. Remove the pork from the dish and strain the sauce into a serving jug. Increase the oven temperature to 460°F and place the scored pork rind in the oven for about 20 minutes or until crispy and golden. Serve the pork sliced and drizzled with extra sauce with chopped crispy pork rind over.