Roast Pork Belly with Chile Vinegar
Ingredients
- 1 4–5-pound skin-on, boneless pork belly
- Kosher salt
- 1 tablespoon vegetable oil
- 1 12-ounce bottle unseasoned rice vinegar
- 12 garlic cloves, chopped
- 6–12 green Thai chiles, lightly crushed but left whole
- 2 serrano chiles, torn into small pieces
- 4 12-ounce bottles hard apple cider
- 2 tablespoons honey
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