Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb boneless pork belly
  • 2 tablespoons brown miso
  • 2 tablespoons maple syrup
  • 1 teaspoon Chinese five spice
  • 1 teaspoon sesame oil
  • 1 teaspoon flaky sea salt (Maldon salt works great)
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice (fresh squeezed)
  • 1 teaspoon maple syrup
  • ½ teaspoon pureed chipotle peppers in adobo sauce
  • 4 drops liquid smoke
  • 1 small garlic clove (very finely minced)
  • ½ teaspoon dijon mustard
  • ⅛ teaspoon sea salt

Instruction

  • Preheat the oven to 275 degrees. Line a baking tray with parchment paper and place an ovenproof cooling rack on top of it.
  • Wash the pork belly and dry it very well. Make sure the skin is completely dry. Make cuts, 1 inch apart, through the skin. Make sure you cut all the way through the skin (into a little of the fat is ok) but do not cut through to the meat. Turn the pork belly over and stab the meat all over with the tip of your knife.
  • In a small bowl mix together the miso, maple syrup and Chinese five spice. Liberally coat the meat (not the skin!) side of the pork belly. Place the pork belly skin side up on top of the cooling rack.
  • Pour the sesame oil over top of the skin and massage it in. Sprinkle the top with the flaky sea salt.
  • Bake in the preheated oven for 2 hours. Increase the oven temperature to broil at 420 degrees. Move the pork belly to a rack in the top third of your oven. Broil it for 10-15 minutes, or until the pork skin is very crispy.
  • While the pork is in the oven, make the chipotle aioli. Whisk the ingredients in a small bowl. Cover and place it in the fridge until you are ready to serve it.
  • Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve with the chipotle aioli on the side.