Crispy Pork Belly with Savory Pan Jus

Preheat oven to 150°C (300°F). Score the pork belly skin deeply with a sharp knife, being careful not to cut into the meat. Pat the skin very dry with paper towels. Rub sea salt and black pepper generously over the entire slab, making sure salt gets into the scores.

Slow Roast: Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1.5 to 2 hours, or until the meat is very tender and much of the fat has rendered. Increase oven temperature to 220°C (425°F) and cook for another 20-30 minutes, or until the skin is puffed and shatteringly crisp. Watch carefully to prevent burning. Remove from oven and let rest for 10-15 minutes.

While the pork belly rests, collect about 1 tablespoon of the rendered pork fat from the baking sheet into a small saucepan (discard excess rendered fat, or save for future use). Finely dice the shallot and mince the garlic. Add the shallot to the saucepan and sauté over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Reduce: Pour in the apple cider vinegar and fish sauce, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Add the beef bone broth and bring to a simmer. Continue to simmer until the sauce has reduced and thickened slightly to a jus consistency, about 5-7 minutes. Taste and adjust seasoning if necessary.

Slice the rested pork belly into thick pieces. Arrange on plates and spoon the savory pan jus generously over the top. Serve immediately.