This #petesplates recipe serves 4 as an appetizer
2# Pork Belly
2 cups chicken stock
1 cup hard cider
1 T chili garlic paste
1/2 cup micro greens including Shizo and Cilantro
1/2 T salt
Day Before Service Rub pork belly with chili paste and salt.
Place in shallow baking pan, cover with stock and cider. Cover with foil and cook at 215F for 15 hours. Remove from oven and chill overnight. Save liquid.
One hour before service, put liquid into small sauce pot and begin to reduce on medium. Set to one side of burner to create convection and gently skim the liquid as film settles on top. Reduce by half until coating the back of a spoon. Slice belly into 1" x 3" pieces. Turn a large cast iron to medium high and add pork belly without any additional fat and while pan is still heating up. Roll belly over onto all four sides, cooking 2-4 minutes a side until golden brown delicious.
Serve two slices per person, coat with the reduced sauce and top with a pinch of micro greens per serving.