Pork Belly in Aromatic Spices Recipe

Ingredients

• ¼ cup cumin seeds
• ¼ cup fennel seeds
• ¼ cup coriander seeds
• 4 teaspoons black peppercorns
• 4 cinnamon sticks
• 3 star anise
• 1 tablespoon plus 1 teaspoon white peppercorns
• teaspoons whole cloves
• 1 cup fine sea salt
• 0.66 cup powdered erythritol
• ½ pork belly (6 pounds)
• 2 quarts chicken or beef bone broth
• 3 cups kimchi (preferably sugar-free), for serving (optional)

1. In a small food processor or coffee grinder, grind the cumin seeds, fennel seeds, coriander seeds, black peppercorns, cinnamon sticks, star anise, white peppercorns, and whole cloves. Place the ground mixture in a medium-sized bowl and stir in the salt and erythritol.
2. Rub the pork belly with the spice cure, place it in a large, nonreactive metal bowl, cover tightly with foil, and refrigerate for 3 days.
3. Preheat the oven to 200°F.
4. Remove the pork belly from the refrigerator, rinse it, and place it in a casserole dish that just fits the pork belly, so it is nice and snug in the dish.
5. Cover the pork belly with the broth. Tightly cover the dish with a lid or aluminum foil and place it in the oven. Cook for 7 hours, then remove the belly from the oven and discard the liquid. Cut the belly into 2-inch slices.
6. When you are ready to eat, heat a cast-iron skillet over medium-high heat. Place each slice of pork belly that you want to serve on the pan and sear the fat side of the belly until crispy. Serve with kimchi, if desired.