Crispy Pork Belly with Bok Choy and Soy Glaze

Crispy Pork Belly with Bok Choy and Soy Glaze

Presented in partnership with Smithey Ironware 

Pair with our Napa Valley Cabernet Sauvignon 

Serves 4

  • 2 ½ pounds center cut pork belly
  • Diamond kosher salt
  • 8 baby bok choy, cut in half and thoroughly rinsed
  • 1 tablespoon canola oil
  • 1 tablespoon finely minced garlic
  • ½ tablespoon finely minced ginger
  • 1/3 cup chicken stock
  • 3 tablespoons tamari
  • 1 tablespoon packed brown sugar
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoon cornstarch, mixed with 1 teaspoon water
  • Togarashi spice and thinly sliced green onion curls, for garnish
  • Serve with steamed rice topped with black sesame seeds

Note: Before diving into this recipe, note that you need to begin prepping a day ahead.

  1. Place pork belly skin side up on cutting board. Using a paper towel, pat pork belly dry and cut into 3 equal pieces. Using a very sharp knife, make 1/4-inch-deep crosswise cuts through skin and into fat spaced 1/2 inch apart. For each piece, rub ½  teaspoon of salt evenly into the skin. Place on 9”x13” sheet pan skin side up and refrigerate uncovered for at least 12 hours up to 24 hours.
  2. Preheat oven to 300 degrees. Pat pork belly dry, and place skin side down and roast for 1 hour and 45 minutes in Smithey Oval Roaster. Then transfer to a board.
  3. Pour rendered fat into a bowl through a strainer to remove burned bits. Using a paper towel, wipe out any sediment. Return rendered fat back into the Smithey Oval Roaster and cook over medium high heat. Add pork belly skin side down and sear 3-5 minutes until skin is deep golden brown and puffed. Turn off heat, remove to cutting board, and set aside.
  4. In a medium stock pot, bring salted water to a boil and blanch boy choy for 1 minute, until bright green and softened. Drain in a colander and set aside.
  5. Meanwhile, pour the rendered fat back to a bowl. Heat Smithey Oval Roaster over medium heat and add 1 tablespoon canola oil with garlic and ginger. Cook for 1 minute until fragrant and cooked through. Add chicken stock, tamari, brown sugar, mirin, rice vinegar, and sesame oil. Cook for 3 minutes until slightly reduced. Add cornstarch slurry and cook until thickened, about 2 minutes. Remove pan from heat and transfer sauce to a bowl and set aside.
  6. Pork should now be cool enough to handle, so lay pieces on their sides and slice through incisions.
  7. Place boy choy into the bottom of Smithey Oval Roaster and shingle pork slices on top. Drizzle sauce over and sprinkle with togarashi and green onions, if desired.
  8. Serve with rice and side salad.
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