Maple Glazed Pork Belly with Crispy Crackling Recipe

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• 1 ½ lb boneless pork belly
  Ingredient note

  Source: 1 ½ lb boneless pork belly
• 2 tablespoons brown miso
  Ingredient note

  Source: 2 tablespoons brown miso
• 2 tablespoons + 1 teaspoon maple syrup
  Ingredient note

  Source: 2 tablespoons maple syrup; Source: 1 teaspoon maple syrup
• 1 teaspoon Chinese five spice
  Ingredient note

  Source: 1 teaspoon Chinese five spice
• 1 teaspoon toasted sesame oil
  Ingredient note

  Source: 1 teaspoon toasted sesame oil
• 1 teaspoon flaky sea salt (Maldon salt works great)
  Ingredient note

  Source: 1 teaspoon flaky sea salt (Maldon salt works great)
• ¼ cup mayonnaise
  Ingredient note

  Source: ¼ cup mayonnaise
• 1 teaspoon lime juice (fresh squeezed)
  Ingredient note

  Source: 1 teaspoon lime juice (fresh squeezed)
• ½ teaspoon pureed chipotle peppers in adobo sauce
  Ingredient note

  Source: ½ teaspoon pureed chipotle peppers in adobo sauce
• 4 each drops liquid smoke
  Ingredient note

  Source: 4 drops liquid smoke
• 1 each small garlic clove (very finely minced)
  Ingredient note

  Source: 1 small garlic clove (very finely minced)
• ½ teaspoon dijon mustard
  Ingredient note

  Source: ½ teaspoon dijon mustard
• ⅛ teaspoon sea salt
  Ingredient note

  Source: ⅛ teaspoon sea salt

1. Preheat the oven to 275 degrees Fahrenheit. Line a baking tray with parchment paper, then place an ovenproof wire rack on top.
2. Dry the pork belly with paper towels. Make cuts in the pork belly skin 1 inch apart. When you finish one direction, make cuts in the other direction so that the top of the pork belly is cut into little squares. This helps the fat render and makes it much easier to cut and eat once it's cooked. Make sure you cut all the way through the skin (into a little of the fat is ok), but do not cut through to the meat. Turn the pork belly over and stab the meat all over with the tip of your knife.
3. In a small bowl, mix together the miso, maple syrup, and Chinese five-spice. Liberally coat the meat (not the skin!) side of the pork belly. Place the pork belly, skin side up, on top of the wire rack.
4. Pour the sesame oil over the skin and massage it in. Sprinkle the top liberally with the flaky sea salt.
5. Bake the pork belly for 2 hours in the center of your oven. Increase the oven temperature to a low broil - see notes! Move the pork belly to a rack in the top third of your oven. Broil it for 10-15 minutes, or until the pork skin is very crispy.
6. While the pork is in the oven, make the chipotle aioli. Whisk the ingredients in a small bowl. Cover and place it in the fridge until you are ready to serve it.
7. Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve with the chipotle aioli on the side.