Name: Crispy Pork Belly Sandwich
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M1DT4H50M0.000S
Yield: 1 serving
Ingredients: 10 pounds skinned center-cut pork belly; 1/2 cup garlic pepper seasoning; 1/2 gallon Shaoxing rice wine; 1 jumbo carrot, diced; 1 celery stalk, diced; 1 yellow onion, diced; 1/2 cup kosher salt; 1/2 cup sugar; 2 tablespoons star anise, ground using a mortar and pestle; 2 tablespoons dried cloves, ground using a mortar and pestle; 2 tablespoons Sichuan peppercorns, ground using a mortar and pestle; 1 tablespoon dried red chile pepper, ground using a mortar and pestle; 6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can); 2 cups hoisin sauce; 2 cups sugar; Oil, for frying; 1 bun; Kimchi, for serving

Directions

Special equipment:

a deep-fryer

For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.