3Place the pork belly in the basket, fat side up. Cook for 1 hour or until the internal temperature reaches 150-160F degrees. While the meat is cooking, make the glaze.
4Remove the basket from the fryer and allow the meat to rest for 10 minutes.
1Place all of the ingredients in a saucepot. Bring to a boil over medium heat and cook for 10 minutes. Remove from heat until ready to use.
Two ways to finish
1Poke the meat with a knife and pour half of the glaze on top. Slice and serve with the remaining glaze.
2Cut the pork belly into chunks. Heat in two batches in a large skillet over medium-high heat, until crispy. Add both batches to the pan and add the glaze. Cook until caramelized. Serve with white sticky rice.
*Scoring is different than slicing. Slicing means cutting all of the way through the meat. Scoring means cutting through the fat until you reach the meat and then stopping, so the pork belly stays in tact.