2 lb pork belly (whole hunk or 1-inch strips work)
2 tsp mirin or sherry
½ tsp sugar
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 tsp fennel seed
½ tsp anise seeds
5 cardamom pods (seeds only, husk removed)
1 tsp rice wine vinegar
¾ tsp Kosher salt
3 tbsp wildflower honey
2 tbsp rice vinegar
1 clove garlic, thinly sliced
½ tsp red pepper flakes
2 scallions, thinly sliced
Using a small paring knife, make small cuts occasionally on the meat side (underside) of the pork belly.
In a small bowl, mix marinade ingredients, brush onto the bottom and sides of the pork belly, avoiding the top skin side. Place on a plate or small tray. Wipe top (skin) with a paper towel to dry. Brush with vinegar and sprinkle on salt on top.
Place in the fridge uncovered (very important) overnight or up to 24 hours.
Preheat oven to 400 F. Position oven rack in the bottom 1/3 of oven. Place meat skin side up in roasting pan. Place in oven and roast for 50 minutes. Adjust cooking time depending on actual size of meat (thin pieces vs very thick pieces).
Change oven to ‘broil’, keeping the pan where it is. Broil until skin is crispy and golden (could take 10-15 minutes depending on your oven). Remove meat, cool and cut into cubes if desired.