INGREDIENTS

TO CURE

• 2 tsp kosher salt




• 1 tbsp whole black peppercorns


• 1 large piece pork belly (3½–4 lbs)

TO BRAISE

• Juice of 3 young coconuts (or 20 oz canned
  coconut juice)




• 2 cups chicken stock
  
• 5 cloves garlic


• 2 tbsp kosher salt


• ¼ cup fish sauce


• 2 tbsp caramelized sugar (available in Asian markets) or dark brown sugar


• 10 hard-cooked eggs, peeled (optional)

DIRECTIONS

Place pork belly in a pan. Coat with salt and peppercorns. Cover pan tightly with plastic wrap. Let cure in refrigerator for at least 1 day, and up to 3 days.

Preheat oven to 350 degrees. Remove cured belly from refrigerator. In a large pan, sear pork on both sides over medium-high heat until browned, about 5 minutes per side. (For easier browning, cut meat into 3 or 4 pieces.) Set aside.

Meanwhile, in a deep baking pan or braising pot, combine coconut juice, chicken stock, garlic, salt, fish sauce, and sugar. Stir to combine. Add pork belly. Completely cover the belly and braising liquid with a sheet of parchment to regulate temperature, then place a tight-fitting lid on top. Braise in oven for about 3 hours. Add eggs after 1 hour. When the belly is tender, it can be served immediately. Cut into 3-by-1-inch pieces. Spoon each serving into a shallow bowl and drizzle in some of the liquid. Place 1 egg on top. Serve with cornichons or pickled leeks on the side.

6-8 Servings

30 Minutes

1-3 Days