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

• Kosher salt

• 1 tablespoon vegetable oil

• 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 tablespoons honey

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.