Asian Inspired Chili-Spiced Pork Belly

• Gluten free

• Meat

  • 8 9 thick cut strips pork belly, cut into 2" pieces

• Produce

  • 1 tsp Chili flakes, dried
  • 2 cloves Garlic
  • 1 Green onions

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Brown sugar
  • 1/4 tsp Salt
  • 1 heaping tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 1/4 cup White vinegar

Found on prettypracticalpantry.com

Ingredients

• 8-9 thick cut strips pork belly, cut into 2 pieces
• 2 cloves garlic, finely minced
• 1 teaspoon dried chili flakes
• ¼ cup soy sauce
• ¼ cup white vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 heaping tablespoon sesame seeds
• Green onions, sliced

Directions

• Place all of the ingredients (except the sesame seeds, pork belly, and green onions) into a large bowl. Whisk to combine.
• Add the pork belly pieces and toss to coat with the marinade. Cover with plastic wrap and place in the refrigerator for one hour.
• Preheat the oven to 400 degrees.
• Prepare a baking sheet by lining it with parchment paper.
• Arrange the pork belly on the baking sheet being careful not to overlap.
• Bake for 30 minutes. Remove from oven, carefully turn each piece over, and bake for 20 minutes. Remove from oven, sprinkle with sesame seeds, saving just a few for garnish, and return to the oven for an additional 10 minutes.
• Serve on steamed rice and garnish with sesame seeds and sliced green onions.