I adapted this recipe from a recipe I found online in the NY Times - it's amazing but RICH! It takes a while to make but most of that is inactive time. Could probably be done in a slow cooker as well - may try that next time.

1 4lb piece of pork belly with the skin on (I made it the first time with smaller pieces and it worked, but one whole large piece is ideal)
1/4 c. oil
1/4 c. cider vinegar
1/4 c. lemon juice
10 cloves garlic
2 T. each fresh rosemary and thyme (can sub whatever herbs you like)
2 T. sliced serrano peppers (can use jalapeno or whatever, even chili flakes)
2 T. salt
1 T. pepper

Place pork in resealable plastic bag. Add all marinade ingredients to blender and process until almost smooth. Add a cup of water and pour over pork. Marinate overnight.

Preheat oven to 275. Place pork, marinade, 2 T. butter and water to cover in a 9x13 baking dish. Cover tightly with foil and bake undisturbed for 5.5 hours. Remove from oven and allow to rest, undisturbed, an additional 2 hours.

In the meantime, put 1/3 c. bourbon and 3 T. cider vinegar in a saucepan and reduce over medium heat until the alcohol cooks off. Sweeten with a few drops of sweetzfree or other AS. Add some sliced hot peppers or chili flakes if desired.

Season pork heavily with salt. Heat a grill (stovetop or outdoors) to medium heat and grill pork, skin side down, for about 15 mins or until skin is super crispy. Flip and grill skin side up until the other side crisps up too (about 5-10 mins). Pour bourbon mixture over pork and serve.

MMMMMMM tasty! The original recipe called for the bourbon mixture (with sugar) to be used as a glaze and then the pork to be dressed with a lemon/olive oil vinaigrette, but I found the pork had plenty of tangy flavor from the marinade. It was also good leftover - I recrisped it in a frying pan and it was totally delicious.

I was just asking about this!! yay Thanks a bunch

Hey nice! I'd like to try making pork belly again.

This recipe for looks good too:

Five Spice Braised Pork Belly

I'm just not sure where to find pork belly - the only time I ever see it is in bacon form...perhaps I'm not going to the right markets.

pork belly is awesome. I hate it when recipes say to remove skin. Don't! it is the best. We just had it for dinner for the second time this week (leftovers). My only issue it is so darn tasty it is hard to not eat too much. I am at the point where I need to pay attention to calories. Here is how 4oz calculates-calories 584, fat 60.0, carb 0.0, protein 12.0 . That was my portion tonight, and I could have easily eaten twice that. If someone finds better stats, I am all for it.

Nevertheless I recommend it for anyone on all stages. Those near goal may need to approach with caution.

edit: on my way- you can get pork belly at asian or latin markets, or a good butcher. it is very cheap-about 2.29 a pound

I'm making this! Got a couple more hours to go in the oven, then 2 hours of resting.

I don't have bourbon but I've got some apricot brandy, I think I'll try that instead. I hate buying a bottle of booze I have to store for the next 20 years.

Wow! Came out great! I ate all the skin off!

I like the glaze, now I wonder how it'd be with bourbon.

What!! You mae something without your sous vide? Blasphemy!

Oh my! I want that!!! Sounds absolutely fantastic!

I just got a brand new range/oven, this was it's virgin voyage!

I have more pork belly left... I think I'll try this other recipe next. Since it requires a braise, perhaps I'll SV it!

I definitely want to try making my own 5 spice powder. I've never been that found of 5 spice, so I like this person's idea to make his own.

For the person who can't find pork belly, go look in your ethnic markets. I go to this terrific Asian market, but think maybe mexican markets would have it too, I just don't know of any.

Ooooh, happy new range/oven!