Ingredients:

  • 1.5 kg whole skin-on pork belly
  • 500 ml low sodium chicken stock
  • 120 ml dry white wine
  • 3 garlic cloves, smashed
  • 2 sprigs fresh thyme
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  • 120 ml honey
  • 1 tbsp apple cider vinegar
  • 1 tsp sriracha
  • 1 tsp soy sauce
  • 1 tbsp neutral oil
  • 1 bunch fresh chives, minced
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat oven to 150°C (300°F). Place pork belly, chicken stock, wine, garlic, and herbs in a Dutch oven. Cover tightly and braise for 6 hours until tender.
  2. Remove pork from liquid and place on a parchment-lined tray. Cover with more parchment and a second tray. Weight down with heavy cans and refrigerate for at least 8 hours to compress.
  3. Slice the chilled pork into 1-inch cubes. Heat oil in a skillet over medium-high heat and sear cubes on at least two sides until deep golden brown and crisp.
  4. Whisk honey, vinegar, sriracha, and soy sauce. Toss the seared pork bites in the glaze until bubbly and tacky. Garnish with chives and flaky salt.