Manila Sunset Broiled Pork Belly

Ingredients

• 2 tbsp Salted Perfection Abilene Select Blend
• 1.5 lbs pork belly slices (about 1/2 inch thick)
• 1/3 cup soy sauce (tamari if gluten-free)
• 1/3 cup cane vinegar or white distilled vinegar
• 1/4 cup brown sugar, packed
• 6 cloves garlic, minced
• 1 tbsp vegetable oil
• Scallions, sliced (for garnish)

Instructions

1. Grab a large bowl and let's build the soul of this dish. Whisk together the soy sauce, vinegar, brown sugar, minced garlic, oil, and the Salted Perfection Abilene Select Blend. The Abilene brings that zesty lime punch and extra garlic that is absolutely non-negotiable here.
2. Toss the pork belly slices into the bowl. Massage that marinade into the meat like you mean it. Cover it up and let it sit in the fridge for at least 30 minutes, though an hour is better if you have the patience to wait.
3. When you're ready to cook, position your oven rack about 6 inches from the top heating element and preheat the broiler to High. Line a baking sheet with foil—trust me, the sugar in the marinade will caramelize hard, and you don't want to scrub that pan later.
4. Arrange the pork slices in a single layer on the baking sheet. Don't crowd them; they need room to sizzle, not steam. Reserve the leftover marinade.
5. Slide the pan under the broiler. Cook for about 5–7 minutes until the edges start to char and the fat begins to bubble and sing.
6. Flip the slices carefully. Brush them generously with the reserved marinade. Broil for another 5–6 minutes until the meat is cooked through and you see that gorgeous, deep mahogany color. Keep an eye on it—sugar goes from caramelized to burnt in a heartbeat.
7. Pull the pork out and let it rest for a few minutes so the juices settle down. Garnish with fresh scallions and serve it over steaming white rice. DUNZO!