Ingredients & Substitutes

Instructions

1. 1

   Cure the pork belly by rubbing 60 grams of coarse sea salt, 30 grams of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder evenly over the 1.5 kg pork belly.

2. 2

   Place the seasoned pork belly in a large zip-top bag or container and refrigerate for 3-5 days, turning daily to ensure even curing.

3. 3

   After curing, thoroughly rinse the pork belly under cold running water to remove excess cure, then pat it completely dry with paper towels and cut the cured pork belly into 1-inch thick slices.

4. 4

   In a large skillet, heat 2 tablespoons of cooking oil over medium-high heat and sear the pork belly slices for 5-7 minutes per side until deeply golden brown and crispy, then remove from the skillet and set aside.

5. 5

   Reduce the heat to medium in the same skillet and add the diced 1 medium yellow onion, cooking for 3 minutes until softened, then add 2 minced garlic cloves and 2 diced medium sweet potatoes, cooking for 10-12 minutes until the sweet potatoes are tender, stirring occasionally.

6. 6

   Stir in 1 cup of corn kernels to the sweet potato mixture and cook for another 3-5 minutes until heated through, then season the hash with salt and black pepper to taste and remove from heat.

7. 7

   Prepare the glaze by combining 1 cup of full-fat coconut milk, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, and 0.5 teaspoon of red pepper flakes in a small saucepan over medium heat, simmering gently for 5-7 minutes until slightly thickened.

8. 8

   Return the seared pork belly slices to the skillet with the glaze, turning to coat each piece evenly, and simmer for 2-3 minutes to warm through and allow the glaze to adhere before serving with the sweet potato and corn hash.