The thing about being single is that you end up having leftovers. Even when I bought pork belly awhile back to make my jook topped with miso-glazed pork belly, the smallest package of pork belly I could get at the market still meant I had to put some in the freezer to make later.
So I finally made the second half of my pork belly, using the same technique of slow roasting them until they’re soft and tender (I went the whole three hours guys!). For the summer, I kept the final dish light by simply making a peach salsa with fresh in-season peaches.
But really, the star is the pork belly. Pan-frying it quickly before serving just gave it an amazing crispy edge, which really works magic with the fatty portions because you bite through the crispiness into the butter-like fat. It’s probably not the healthiest of dishes, which is why I make a small portion at a time. Enjoy!
Crispy Pork Belly with Peach Salsa
Makes two to three servings
1.5 lb. pork belly, skin removed
2 T salt*
2 T sugar*
1 t freshly ground black pepper
1 large ripen yellow peach
1/2 red onion, diced
1 jalapeno, finely diced (seeds removed unless you like it hot)
juice of 1 lime
pinch of salt
*salt and sugar should be about 1 tablespoon per pound of pork belly
Combine the salt, sugar and black pepper and rub the mixture all around the pork belly, almost massaging it in. Then refrigerate overnight or at least six hours before cooking.
Preheat oven to 250 degrees. Place pork belly in roasting pan and then cook in oven for two to three hours until meat is tender but fatty portion shouldn’t be mushy. (To test, literally poke a fork into it to see if it’s fork tender.) When done, remove from oven and let cool to room temperature. Then tightly wrap in plastic wrap and place in refrigerator for at least two hours (or overnight) till ready to use. You can keep the cooked pork belly in the refrigerator for up to two days.
In a medium bowl, toss all the ingredients for the salsa and then place in refrigerator for about an hour.
When ready to eat, bring out pork belly and slice into bite-size chunks. Warm some extra virgin olive oil in a non-stick skillet over high heat. When pan is hot, add the pork belly slices and quickly brown both sides (about 30 seconds, maybe longer if you’re on a lower heat). Plate pork belly and add a scoop of peach salsa. Serve immediately.
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