Filipino-Style Roast Pork Belly with Chilli Vinegar

Ingredients for Filipino-Style Roast Pork Belly with Chilli Vinegar

• 1 (4–5-pound) skin-on, boneless pork belly

• koscheres Salz

• 1 Esslöffel Pflanzenöl

• 1 (350g) bottle unseasoned rice vinegar

• 12 garlic cloves, chopped

• 6–12 green Thai chillies, lightly crushed but left whole

• 2 serrano chillies, torn into small pieces

• 4 (350g) bottles hard apple cider

• 2 Esslöffel Honig

How to make Filipino-Style Roast Pork Belly with Chilli Vinegar

Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.

Preheat oven to 177°C. Pour 950ml water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 91°C to 93°C, 1 1/2–1 3/4 hours.

Meanwhile, pour out 120ml vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chillies, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).

Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.

Increase oven temperature to 232°C. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.

Pour off fat from baking sheet and add 120ml water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.

Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chillies from vinegar around. Serve with chilli vinegar.

Chilli vinegar can be made 1 week ahead. Store at room temperature.

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