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Categories:
gallon water onion garlic rosemary kosher salt coriander seeds white peppercorns fennel seeds pork belly rhubarb maple syrup fish sauce chile powder
Viewed: 76 - Published at: 2 years agoIngredients
- 1 gallon water
- 1 onion, thinly sliced
- 1 head of garlic, halved crosswise
- 3 rosemary sprigs
- 3 tablespoons kosher salt
- 1/2 cup coriander seeds
- 2 tablespoons white peppercorns
- 2 tablespoons fennel seeds
- One 5-pound pork belly
- 2 pounds rhubarb, juiced (2 1/4 cups)
- 1/2 cup pure maple syrup
- 1/4 cup Asian fish sauce
- 1 tablespoon chile powder
Method
- Brine the pork belly In a large pot, combine all of the ingredients except the pork belly and simmer, partially covered, over low heat for 30 minutes.
- Let cool to room temperature.
- Add the pork to the brine and leave at room temperature for 1 hour, then cover and refrigerate for 24 hours.
- Bring to room temperature for 1 hour before cooking.
- Make the glaze In a small saucepan, cook the rhubarb juice over moderate heat until reduced to 1 cup, 8 to 10 minutes.
- Add the maple syrup and cook until slightly thickened, 5 minutes.
- Stir in the fish sauce and chile powder; let cool.
- Light a grill and set it up for indirect cooking.
- Remove the pork belly from the brine and score the skin in a crosshatch pattern.
- Set the pork on the grill, fat side up, opposite the heat source.
- Cover and grill at 325 for 2 1/2 to 3 hours, until very tender; brush with the glaze during the last 45 minutes of grilling.
- Transfer the pork to a cutting board and let rest for 15 minutes.
- Thinly slice and serve.
