Crispy Pork Belly

SAVORY

Apr 5

Chef Deau Arpapornnopparat of Holy Basil | Los Angeles

INGREDIENTS

Pork Belly:
Pork belly, scored

Holy Sauce:
75 grams roasted tomatillo
75 grams palm sugar
75 grams cilantro
75 grams garlic
75 grams Thai chile
75 grams fish sauce

To Assemble and Serve:
Kosher salt
Oil for frying

METHOD

For the Pork Belly:
Place pork belly on a sheet tray. Refrigerate, uncovered, 48 hours.

For the Holy Sauce:
In a Vitamix blender, combine all ingredients and blend until smooth. Taste and adjust seasoning. Transfer mixture to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 250°F. Season Pork Belly with salt, then bake until desired doneness. Let rest. In a fryer, heat oil to 400°F. Add Pork Belly and fry until golden and crispy. Slice and shingle Pork Belly across a serving plate. Serve with 1 ramekin Holy Sauce.

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