• 2-3 lbs boneless, skinless pork belly
• salt & pepper
• chili flakes
• 5-6 tbsp canola oil
• 4 carrots, peeled & chopped
• 1 bunch celery, chopped
• 6 onions, chopped
• 10-15 garlic cloves, peeled & smashed
• 1 bottle (750 ml) dry white wine
• 3 cups rice wine vinegar
• 2 limes, halved
• 1 bunch cilantro
• 6 quarts (1½ gallons) chicken stock
• canola oil for frying

Season, Sear & Braise

1. Generously season pork with salt, pepper and chili flakes
2. Add 5-6 tbsp of canola oil to an oven-proof pot and sear the pork belly on high heat, fat side down until a golden crust begins to form, about 7 minutes. Flip pork belly and sear the flesh side, about 4 minutes
3. Remove seared pork belly from heat and set aside
4. Add onions, carrots, celery and garlic to the pot and sauté until soft and caramelized, 15 minutes
5. Add wine and vinegar and let reduce by ¾, about 15-20 minutes
6. Add limes, cilantro and chicken stock and bring to a boil.  Add pork belly to the liquid
7. Cover the pot & braise 2½ hours at 350°
8. Remove from oven, let cool almost to room temperature, then cover and refrigerate overnight
9. Scoop the fat cap off of the braising liquid & remove pork belly. You can strain the solids from the braising liquid & freeze for later braising purpose or to make a sauce

Slice & Fry

1. Slice the cooled pork belly to desired size
2. In a heavy-bottomed stock pot or deep fryer, heat enough canola oil to cover the pork to 350°. Fry the pork belly 4-6 minutes or until crispy. Drain on paper towels