Name: Pork Belly Sandwich
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT13H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup kosher salt; 1/3 cup honey; 1 tablespoon black peppercorns; 4 bay leaves; 4 cloves garlic, smashed; 2 lemons, zested and juiced; 1 to 2 black tea bags, depending on strength preference; 1 to 1 1/2 pounds pork belly (1 small to medium slab); 1 to 2 tablespoons neutral oil (like vegetable or canola); 2 tablespoons curry powder, or more to taste; 4 to 6 store-bought bao buns; 1/4 cup Japanese barbecue sauce (tare); 2 tablespoons toasted sesame seeds; 1/2 to 1 cup kimchi; Cilantro microgreens, for serving

Directions

For the brine: In a medium pot, combine the salt, honey, peppercorns, bay leaves, garlic, lemon zest and juice, the lemon halves and 2 quarts water. Add the tea bags (cut open and empty them into the brine if you want a stronger infusion). Bring the mixture to a simmer over medium heat, stirring until the salt and honey dissolve. Allow the brine to cool to room temperature.
For the pork belly: Place the pork belly in a large resealable plastic bag or container and pour the cooled brine over it, making sure the pork belly is fully submerged. Refrigerate for at least 6 hours, or ideally overnight.
Remove the pork belly from the brine and pat it dry with paper towels. Use a sharp knife to score the fat on top of the pork belly in a crosshatch pattern, which helps the fat render and crisp up during cooking. Rub the pork belly all over with a thin layer of the oil, then generously coat with the curry powder. Let it sit for 10 to 15 minutes for the flavors to absorb.
Preheat a smoker to 225 degrees F or an oven to 250 degrees F. If you're using an oven, place the pork belly on a wire rack over a baking sheet. If using a smoker, add wood chips for flavor.
Place the pork belly in the smoker and let it cook until the pork is tender and the fat has rendered out, about 5 hours. If you’re using an oven, cook, checking occasionally, until it’s tender but not falling apart, 2 hours to 2 1/2 hours.
Let the pork belly rest about 10 minutes, then heat a cast-iron skillet over medium-high heat. Slice the pork belly, then add to the skillet to sear until the fat is crispy, 3 to 5 minutes per side.
Fry the bao buns in some oil in a skillet, 2 to 3 minutes on each side.
Toss the pork belly in the Japanese BBQ sauce with the sesame seeds. Place a few slices into each bao bun, then add a spoonful of kimchi and top with cilantro microgreens. Serve immediately.

Cook’s Note

If you don’t have a smoker, you can achieve a similar smoky flavor by roasting the pork belly in the oven with a couple of tablespoons of liquid smoke or by using a grill with indirect heat and wood chips.