4-6 pound piece of pork belly, brined*
2 slices ginger
4 Thai bird chiles, crushed
2 medium onions
2 Fuji apples, cored, sliced
1/3 cup maple syrup
Canola or Grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste
water to cover
Steamed rice on the side
Pre-heat oven to 350 degrees. Lay pork belly on paper towel for stability and score the brined pork belly in a criss-cross pattern. Heat a large clay pot and coat lightly with oil. Sear the pork, skin-side down, for about 20 minutes, until nicely browned. Remove pork from clay pot, pour off excess fat and add the ginger, chiles and onions to clay pot and season and sauté for 3 minutes. Add apples, maple syrup and taste for seasoning. Add the pork back and cover with water. Transfer to oven and cook for 2 1/2 to 3 hours or until a knife easily pierces the pork. Serve in clay pot with steamed rice on the side.
* Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.