- 450 g Pork Belly, skin on
- Salt, as needed
- Black Pepper, coarsely ground
- 1 sweet Onion
- 2 cloves Garlic
- 8 fresh Bay Leaf
- 0.2 g Chili flakes
- Oil, as needed
- 150 g Cane Vinegar
- 200 g Soy Sauce
- 400 ml Coconut Milk
Cook pork belly at 158 F / 70 C.
Slice belly into cubes. Sprinkle with salt and coat very generously with cracked black pepper.
Chop onion into thick pieces and minced garlic. Add to a bowl with bay leaves and chili flakes.
Heat oil in a pan over high heat. Add belly and sear on all sides until golden brown. Remove the pork belly and drain off excess fat.
On the same pan, add the prepared veggies, herbs, and spices. Once started to brown, pour vinegar, soy sauce and coconut milk. Reduce the heat to medium-high and simmer the mixture until it got a thick glaze. Remove from the heat and allow it to cool.
Add pork belly and cooled glaze to a bag. Do not overcrowd them.
Use a lid or high-quality plastic wrap to cover the pot to reduce evaporation over the 24-hour cooking. Serve with Jasmine rice.