Now, I had never cooked pork belly so I took to the inter-webs and did some searching to get ideas and after much debate within myself I went the Asian route here inspired by Emeril. I started by making a marinade with soy sauce, lemon and lime juice, dark brown sugar, garlic, ginger, cayenne, onion powder and crushed red peppers. I scored the fat on top of the pork belly. Then I poured the marinade into a bag with the pork belly, closed it up and put in a pan in the fridge for about 30 hours.
Pulled pork belly out of the cooking liquid and placed on a plate and into the fridge to cool. Then I removed the fat from the liquid and put that into a small saucepan to reduce down to a nice glaze. After about 4 hours I pulled the pork belly out and cut into cubes which were then put on some foil on a sheet tray.
These babies are ready to eat! I made up some good old white rice and a salad of baby bok choy, shredded carrot and jalapeno and some thinly sliced red onion dressed with a simple vinaigrette of EVOO, vinegar, soy sauce and salt and pepper. Serve the pork belly over the rice with a little bit of the glaze.