Crisp And Unctuous Pork Belly-Ny Times

• Time: 6 1/2 hours, plus at least 12 hours' marinating and 2 hours' resting
• For the Marinade:
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup cider vinegar
• 10 cloves garlic, peeled and halved
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons sliced serrano pepper
• 2 tablespoons kosher salt
• 1 tablespoon coarsely ground black pepper
• For the pork:
• 1 4-pound piece of pork belly, skin-on
• 2 tablespoons unsalted butter
• 1/4 cup bourbon
• 1/4 cup packed brown sugar
• 2 tablespoons flat-leaf parsley, roughly chopped
• 1 tablespoon cider vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chives, chopped
• Salt and freshly ground pepper.

1. 1. In a blender, pulse marinade ingredients until roughly chopped. Transfer to a 1-gallon freezer bag and add pork belly and 1 cup water. Squeeze to remove air, then seal and refrigerate at least 12 hours.
2. 2. When ready to cook, heat oven to 275 degrees. Place pork in a 13-by-9-inch baking dish with marinade, butter and water to cover. Cover with heavy-duty foil, crimping edges tightly. Braise in oven 5 1/2 hours; let rest in pan, covered, 2 hours.
3. 3. Meanwhile, simmer bourbon in a small pan over medium heat until alcohol aroma fades. Stir in sugar, parsley, vinegar and pepper flakes. Cover and set aside.
4. 4. Heat a grill. Carefully remove pork from pan and place in a grilling basket. Grill skin-side down over medium-low heat for 15 to 20 minutes, until skin is crisp and golden. Remove from heat and brush skin side with 1/4 of the bourbon glaze, then return to heat, skin-side up, for another 5 minutes. Remove pork from heat once more and brush meat side with 1/4 of the glaze, then return to heat, meat-side up, for another 5 minutes. Repeat with remaining glaze on both sides.
5. 5. Dress a cutting board with half the olive oil, lemon juice and chives, and salt and pepper. Place pork skin side up on cutting board and let rest for 10 minutes. Sprinkle with remaining olive oil, lemon juice and chives, and salt and pepper. Cut into 1-by-4-inch pieces and serve.
6. Yield: 8 servings.

hours, marinade, extra virgin olive oil, lemon juice, cider vinegar, garlic, fresh rosemary, thyme, serrano pepper, kosher salt, ground black pepper, pork, pork belly, unsalted butter, bourbon, brown sugar, flatleaf parsley, cider vinegar, red pepper, extra virgin olive oil, lemon juice, chives, salt

Taken from www.epicurious.com/recipes/member/views/crisp-and-unctuous-pork-belly-ny-times-50034504 (may not work)