Ginger and Honey Braised Pork Belly

Directions

1. Preheat oven to 200 degrees. Rub the pork belly with the balsamic. Place three of the orange slices on a sheet of heavy-duty aluminum foil. Then, place half of the scallions over the top of the orange slices and place the pork belly on top of the oranges and scallions. Layer the other half of the scallions on top of the pork belly and top with the other three orange slices. Fold the foil up carefully so the layering is not disturbed. Wrap the packet in another layer of heavy-duty foil and place it in a baking dish, seam side up. Bake in the preheated oven for 5 to 5 1/2 hours. Refrigerate overnight.
2. Remove the pork belly from the foil and discard the scallions and orange slices. Cut the pork belly into 2 inch cubes and fry over medium high heat in a sauté, pan on all sides until crispy.
3. In a small saucepan, place the brown sugar, vinegar, Sesame oil, fresh ginger, and honey and bring to a boil. Once the sauce has boiled turn off the heat.
4. When the pork belly is crispy on all sides, and this will take a while, wipe out the grease from the pan and move the pork belly pieces to the edges making a well in the middle. Add the scallions and garlic and cook for 30 seconds. Add several tablespoons of the sauce to the pan and cook the pork belly in the sauce until it reduces to a glaze and starts to caramelize the pork belly, this will also take a while.
5. Once the pork belly is glazed and almost burnt, add the water and the rest of the glaze and bring to a simmer over medium heat. Cook until the sauce reduces and thickens, Serve with Jasmine rice and a drizzle of olive oil.