Pork Belly Confit w/ Crispy Skin + Torched Caramel Crust

Pig belly that has been slow-cooked for a long time has a sweet caramel crust and a crispy skin that has been torched to perfection. Every bite has just the right amount of different tastes and textures.

Ingredients:

• 2 lbs pork belly, skin-on
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon black pepper
• 1 cup duck fat or lard
• Salt to taste
• 1/4 cup brown sugar
• 1 tablespoon water

Instructions:

Set the oven to 275F 135C before you start

Use black pepper, salt, and minced garlic to season the pork belly

Then, put it in a deep baking dish

Put the pork belly in a pan and cover it with duck fat or lard

Add thyme and bay leaf

Place the baking dish in a preheated oven and cover it with foil

Cook on low for 3 to 4 hours, or until the pork is soft

Take the pork out of the fat and let it cool down

Put it in the fridge for at least two hours or overnight

Warm up the broiler in the oven

Show the pork belly's skin side up on a baking sheet

Put it under the broiler for 8 to 10 minutes, or until the skin gets crispy

To make caramel, melt brown sugar in water in a small saucepan over medium-low heat

To make a caramel crust, brush the caramel over the crispy skin and heat it up

Cut the pork belly into slices and serve it with the caramel crust that has been burned