This recipe is legitimately the meal of my dreams. Pork belly marinated and grilled crispy to absolute perfection - tender pork belly on the inside, with the top bite having that huge crunch. Take it up a notch by making a spicy chili paste with Picaflor Culture and wrap up your crispy pork belly in lettuce wraps with rice.
This recipe calls for pork belly, but if you don’t have that on hand, you can use a larger bacon slab, pork shoulder or ribs. For a vegetarian/vegan option, you can use tofu or tempeh. You can mix and match a lot of the components to fit your dietary needs! Def try this out :)
- 1 cup rice
- 1 lb pork belly
- 1-1/2 cup salt
- 1 head of butter lettuce (for the wraps)
- 1/3rd cup soy sauce
- 1/3rd cup rice wine vinegar
- 1 1⁄2 T brown sugar
- 4 garlic minced
- 1-2 tsp sesame oil
Spicy Chilii Paste
- 5 dried chilies (charred)
- 3 T Picaflor Srirawcha
- 2 T Picaflor Cayenne Pepper Flakes
- 1⁄2 T sesame seeds
- 1⁄2 tsp Brown sugar
- 1 tsp Vinegar
- 1 tsp Water
- 1 tsp salt
- 2 T oil
Dry your pork belly with a paper towel. Preheat your oven or grill to 360F and begin making your marinade by mixing soy sauce, rice wine vinegar, brown sugar, sesame oil and mincing your garlic.
In a deep dish big enough for the pork belly, layer it on the marinade keeping the top of the skin dry. (This helps with the crispy process). Marinate your pork belly from 3hrs - overnight. Set aside.
In the meantime, make your chili paste by charring 5 dried chiles of your choice on a dry skillet. (about 15-20 minutes). Place in a blender or food processor with Picaflor hot sauce, Picaflor flakes, sesame seeds, brown sugar, vinegar, water, salt and oil. Blend until a creamy chili sauce/ paste forms. Add more water or flakes, hot sauce if needed. (Pro-Tip: the sauce + flakes denature when heated, so if you are seeking full probiotic aspect and not just the spice, the products shouldn’t be heated prior.)
On a baking dish preferably with holes on it, place your marinated pork belly and roast in the oven or on your grill for 40-50 minutes. Before you place in the oven/grill, lather on 1 cup of salt on the skin of the pork belly. If you find the salt is falling off, you can lather a small amount of water or vinegar to help it stick. Place in the oven.
(Tip: If you’re doing it in the oven, place foil underneath the dish so the juices can catch there as well as a layer of water to help the cooking process.)
After 40-50 minutes, you should easily be able to take off the top layer of salt. Take off and place in the oven for another 30-45 minutes on 430F until it is crispy on the top, cooked through and golden brown. Let cool, slice and serve with your chili paste, rice and lettuce wraps.
Picaflor Live-Culture is bringing life back to food through natural fermentation. Grown on Certified Organic farms in the Rocky Mountains of Colorado, their pepper sauces are made with pure, whole-food ingredients. By fermenting and never pasteurizing, Picaflor delivers deep, vibrant flavor with a spicy kick and good-for-your-gut probiotics.
Order online at picaflor.co and enjoy 15% off with SPICYEATS. If you're in SoCal you can find Picaflor Live-Culture at Erewhon's Market, Mother's Market, and Clark's Market.
Keep up with me on Instagram at @lindseyeatsla!