Maple Glazed Pork Belly

Instructions

1. 1

   Score the skin of the pork belly in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer

2. 2

   Pat the pork belly completely dry with paper towels and season generously with salt and pepper on all sides

3. 3

   Place pork belly skin-side up on a wire rack over a baking sheet and refrigerate uncovered for at least 2 hours or overnight to dry the skin

4. 4

   Preheat oven to 450°F (230°C). Roast pork belly for 30 minutes to crisp the skin

5. 5

   Reduce heat to 275°F (135°C) and continue roasting for 1.5 hours until tender

6. 6

   Meanwhile, prepare the glaze by mincing garlic and grating ginger. In a saucepan, combine maple syrup, soy sauce, brown sugar, apple cider vinegar, garlic, ginger, Chinese five spice, and sesame oil

7. 7

   Bring glaze to a simmer over medium heat, stirring occasionally. Reduce heat and simmer for 10-15 minutes until thickened and syrupy

8. 8

   Remove pork belly from oven and increase temperature to 425°F (220°C)

9. 9

   Brush the top and sides of the pork belly generously with the maple glaze, reserving some for serving

10. 10

    Return to oven for 10-15 minutes, basting once more halfway through, until the glaze is caramelized and bubbling

11. 11

    Let rest for 10 minutes before slicing into thick portions

12. 12

    Garnish with sliced green onions and sesame seeds, and serve with remaining warm glaze on the side...