Alinea-Inspired Crispy Pork Belly with Quick Pickled Radishes

Instructions

1. 1

   Pat the pork belly thoroughly dry with paper towels. Using a sharp knife or razor blade, score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub the skin and meat generously with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp five-spice powder (if using). For best results and crispier skin, refrigerate uncovered overnight on a wire rack set over a baking sheet.

2. 2

   Preheat oven to 300°F (150°C).

3. 3

   In a large, oven-safe Dutch oven or heavy-bottomed pot, place the pork belly skin-side down over medium-high heat. Sear for 5-7 minutes until the skin is golden brown and some fat has rendered. Flip and sear other sides for 2-3 minutes each.

4. 4

   Remove pork belly from the pot. Pour out most of the rendered fat, leaving about 1 tbsp. Add chicken stock, soy sauce, 2 tbsp rice vinegar, honey/maple syrup, star anise, ginger, garlic, and bay leaf to the pot. Bring to a simmer, scraping up any browned bits from the bottom.

5. 5

   Return the pork belly to the pot, skin-side up. The liquid should come up about halfway or two-thirds of the way up the pork. If needed, add a little more stock or water. Cover tightly and transfer to the preheated oven. Braise for 2.5-3 hours, or until the pork is fork-tender.

6. 6

   Carefully remove the pork belly from the braising liquid. Place it on a clean baking sheet lined with parchment paper. Place another sheet of parchment on top, then a cutting board, and weigh it down with heavy cans or another heavy pan. Refrigerate for at least 2 hours, or preferably overnight, to press and firm up the pork belly. Strain the braising liquid and reserve.

7. 7

   While the pork is pressing, prepare the quick pickled radishes: In a small bowl, combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, 1 tsp salt, and black peppercorns. Stir until sugar and salt dissolve. Add the thinly sliced radishes and let sit for at least 30 minutes, or refrigerate until ready to serve.

8. 8

   Once the pork belly is pressed and chilled, remove it from the refrigerator and cut it into desired serving portions (e.g., 1.5-2 inch squares or rectangles).

9. 9

   In a small saucepan, gently reduce the reserved braising liquid over medium heat until it thickens slightly to a sauce consistency (about 10-15 minutes).

10. 10

    To finish the pork: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the pork belly portions skin-side down and sear for 5-8 minutes until the skin is deeply golden brown and crispy. Flip and sear other sides for 1-2 minutes until heated through. Alternatively, you can finish it in a 400°F (200°C) oven for 10-15 minutes after searing the skin, if desired.

11. 11

    To plate, spoon some reduced braising liquid onto plates. Place 1-2 pieces of crispy pork belly on top. Garnish with a spoonful of quick pickled radishes and fresh cilantro or chives. Serve immediately.