2 lb. pork belly, rind removed
2 cups soy sauce
6 cups chicken stock
3 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. Chinese five psice
2 ea. oranges, juice
2 ea. limes, juice
3 tbsp. sambal oelek
1 cup rice vinegar
1 cup brown sugar

• Preheat the oven to 250F
• Place pork belly on a baking rack in a roasting pan just big enough to fit it
• Place the remaining ingredients in a bowl and whisk to combine
• Pour the marinade over the pork belly and cover with saran wrap, followed by aluminum foil, sealing tightly. The saran won’t melt, but will prevent the belly from sticking to the foil
• Braise in the oven until the belly is fork tender, anywhere from 8-12 hours
• Allow to cool in the liquid
• When ready to serve, cut a cube of belly off, and sear until slightly crispy and serve with sticky rice
• You can even slightly reduce the braising liquid and thicken it slightly with a cornstarch slurry to drizzle over the pork and rice