Crispy Coconut-Braised Pork Belly

• Pork Belly
• 2 pounds Pork Belly (My butcher cuts these into 1-inch wide lengths)
• 2 teaspoons Chinese Five-Spice
• 1 teaspoon Salt
• 1 teaspoon Freshly-ground White Pepper
• 1 tablespoon Oil or rendered pork fat
• 1 tablespoon Cilantro, finely chopped (optional)
• Braising Liquid and Aromatics
• 14 ounces Coconut Milk
• 8 ounces Chicken Stock
• 1 ounce Soy Sauce
• 2 ounces Rice Wine Vinegar
• 1 Small Onion, cut into 1/4" slices
• 1-1 1/2" Fresh Ginger, cut into 1/4" slices
• 1-1 1/2" Lemongrass, peeled and cut into 1/4" slices
• 1 clove of garlic, smashed

1. Blend five-spice, salt and pepper. Rub into pork belly. Place in plastic bag and refrigerate, at least 4 hours but overnight if possible. Blend all liquid ingredients and set aside.
2. Preheat oven to 350.
3. In a Duch Oven, heat oil/pork fat over medium-high heat until shimmering. Sear pork belly on all sides, 2-3 minutes a side, until golden brown. Remove from pan.
4. Reduce heat, and sweat onions for 2-3 minutes. Deglaze pan with blended liquids. Add ginger, lemongrass and garlic.
5. Return pork belly to pan, fat side up. Bring to boil, cover, put into preheated oven. Allow the belly to braise for 3 hours.
6. Remove pork from pan, and check the braising liquid for consistency. If too thin, reduce. Strain through a fine strainer and a coffee filter. Adjust seasoning if needed.
7. In a roasting pan, crisp the pork belly under the broiler, roughly 2-3 minutes a side, depending on distance from heat.
8. Slice pork belly into 1/4" to 1/2" inch slices. Sprinkle with chopped cilantro, if desired. Serve with sauce underneath the slices.

pork belly, pork belly, salt, freshlyground white pepper, oil, cilantro, braising liquid, coconut milk, chicken, soy sauce, vinegar, onion, fresh ginger, clove of garlic

Taken from food52.com/recipes/19138-crispy-coconut-braised-pork-belly (may not work)