Directions
Render and Crisp the Pork Belly: Place the pork belly cubes in a single layer in a large, cold skillet or wok.
Turn the heat to medium-high and cook for 8-10 minutes, turning occasionally. You're looking for the fat to render out and the pork to become golden brown and crispy on all sides.
Sauté the Aromatics: Using a slotted spoon, transfer the crispy pork to a plate, leaving the rendered fat behind.
Drain all but 2 tablespoons (30 ml / 1 fl oz) of the fat from the skillet.
Add the butter and let it melt into the pork fat.
Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Char the Brussels Sprouts: Add the halved Brussels sprouts to the skillet.
Stir to coat them in the fat, then spread them out.
Cook for 5-7 minutes, stirring only occasionally, until they become tender-crisp and develop a beautiful char.
Combine and Finish: Return the crispy pork belly to the skillet with the sprouts.
In a small bowl, whisk together the tamari and rice vinegar.
Pour the sauce over everything in the pan and toss to coat.
Let it bubble and reduce for about 1 minute until it slightly thickens and glazes the .
Serve Immediately: Season with salt and pepper to your liking.
Divide the mixture among four bowls and finish with a generous sprinkle of fresh, sliced leek.
Don't overcrowd the skillet. Give the pork belly and Brussels sprouts enough space to make direct contact with the pan. This is the key to getting a great sear and char instead of just steaming them.
