- 2 pounds pasture-raised pork belly, in 1 piece
- 1 quart flavorful chicken stock
- ½ teaspoon cumin seeds
- ½ teaspoon cayenne pepper
- 1-inch piece ginger, sliced
- ½ cup Chipotle Coffee Molasses Glaze
Preheat oven to 300°.
Cut the thickest parts of the pure white fat (render it to keep and use as lard). Make sure you leave a thin (half inch) layer of fat on the top. Brush the pork generously all over with the chipotle coffee molasses glaze. Cover with foil and let infuse overnight.
Put the pork belly in a deep roasting pan. Pour over the chicken stock with the spices. The stock should come halfway up the pork belly. Cover with aluminum foil and braise in the oven for 2½ to 3 hours, or until tender.
Take out the meat and pat dry.
Increase the heat of the oven to 450°.
Brush top and sides generously with Chipotle Coffee Molasses Glaze. Place in the hot oven and let caramelize and crisp up for about 10 minutes. (Keep an eye on it, and take out earlier if the top starts to char.) Slice and serve!