Crispy Pork Belly by Marcus Lage

Experience the ultimate fusion of textures and flavors with this showstopping Crispy Pork Belly by Marcus Lage. This masterclass recipe utilizes a multi-step technique. Beginning with an aromatic 24-hour spice brine, moving into a low-and-slow shoyu and chicken stock braise. And finishing with a flash-fry to achieve shatteringly crisp skin while keeping the meat incredibly succulent.

If you love exploring traditional island comfort food, you can find more inspiration in the curated recipe of fried pork belly on Cooking Hawaiian Style. This particular version stands out by using a weighted press cycle to ensure perfectly uniform slices. Slices are then glazed in a savory-sweet adobo reduction and served over a fragrant bed of garlic fried rice. It perfectly mirrors the meticulous braise-then-fry culinary method required to break down tough collagen into melt-in-your-mouth gelatin before crisping the exterior to crackling perfection. It is a guaranteed crowd-pleaser for your next family gathering or special dinner.

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Crispy Pork Belly by Marcus Lage

Marcus Lage the executive chef of Hula Hulas, the hotel's newly released restaurant offering a great menu for food, cocktails, ambiance and a spectacular view of the famed Hilo Bay. If you are ever in Hilo a stop on your culinary adventure at Hula Hulas is a must.  

Posted By: As Seen On OC16

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Prep Time 45 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Inactive Time (Brining + Cooling + Chilling) 1 day d 4 hours hrs

Total Time 1 day d 8 hours hrs 30 minutes mins

Course Main Course

Cuisine Hawaiian

Servings 8 Serves

Calories 235 kcal

Ingredients

  

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Pork Belly Brine 

• 6-7 # Pork Belly skin on
• 1/2 cup Granulated Sugar
• 1/2 cup Kosher Salt
• 2 cup Warm Water
• 1/2 tsp Fennel Seed
• 4 ea Garlic Clove smashed
• 1/2 tsp Mustard Seed
• 1 cup Rice Wine Vinegar
• 6 cup Cold Water

Braising Liquid

• 4 oz Rice Wine Vinegar
• 4 oz Shoyu
• 1 qt Chicken Stock
• 6 ea Garlic Clove smashed
• 4 ea Bay Leaf
• 1 ea Maui Onion cut in half and charred
• 1 ea Parchment Paper large enough to cover pork belly
• 1 ea Foil Sheet large enough to cover roasting pan

Final Stage of Prep Ingredients 

• Oil enough to submerge and fry
• 1 T Hawaiian Sea Salt
• 6 oz Adobo Glaze
• 2 ea Scallion Bias Cut

Instructions

 

Pork Belly Brine 

• Toast spices.
• Mix all ingredients except for cold water. Stir to dissolve sugar and salt.
• Add in cold water. Stir to combine.
• Submerge pork belly, if needed weigh down to keep submerged. Brine for 24 hours.

Braising Liquid 

• Preheat oven to 250 F.
• In a roasting pan, combine all ingredients. Stir to incorporate.
• Remove pork belly from brine and place into a roasting pan. Braising liquid should nearly cover.
• Lay parchment over pork belly. Cover the roasting pan with foil.
• Cook for 3.5 hours or until tender.
• Allow to cool enough to handle. Remove from cooking liquid. Place into another pan. Place another pan atop, with weights to flatten and shape.
• Allow to fully cool in the refrigerator. Portion into manageable size pieces to cook.

Final Stage: Fry and Serve

• Preheat oil to 350 F. Carefully place pork belly into hot oil. Fry until golden and completely crispy.
• Remove, season with Hawaiian salt and allow to drain.
• Slice, place on top of garlic fried rice.
• Drizzle with adobo glaze.
• Garnish with scallions.

Nutrition

Calories: 235kcalCarbohydrates: 45gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 8925mgPotassium: 589mgFiber: 3gSugar: 15gVitamin A: 13IUVitamin B1: 0.2mgVitamin B5: 0.4mgVitamin C: 12mgCalcium: 106mgIron: 2mg

Keyword crispy pork belly, marcus lage, hawaiian pork belly, adobo glazed pork belly, braised and fried pork belly, chicharon, double cooked pork belly, pork belly brine, hawaiian fusion, main course

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