recipe courtesy of Chef Jaimie Casey, Chef at JC Culinary, San Jose, California
- 4 lbs pork belly
- ¼ cup soy sauce
- ½ cup orange juice
- ½ cup brown sugar
- ¼ cup J. Lohr Tower Road Petite Sirah
- 2 Tbsp extra virgin olive oil
- pinch of Kosher sea salt
- ½ tsp black pepper
- 1 Tbsp Chinese 5 spice
Using a sharp knife, diagonally score the fat side of the pork belly. Mix remaining ingredients together and divide mix in half. In a heavy-duty freezer plastic bag, place the pork and half of the marinade. Press all of the air out and seal the bag well.
Place bag in a simmering pot of boiling water and gently cook for one hour or until pork is tender. Pull bag from the water with tongs and let cool.
During the cooling time, place the other half of the marinade mixture in a saucepan and reduce over low heat until syrupy. Be cautious and watch the mix as it may boil over easily.
When pork is cool, cut into ½ inch pieces, and grill or broil until crispy. Brush pork with reduced marinade and serve hot. Enjoy with a glass of J. Lohr Tower Road Petite Sirah!