Pork Belly
From Lucky Peach/
I used same curing ingredients on duck breast, which was pan fried. Remember to wipe or rinse off extra salt and sugar after curing. The recipe is a day and a half of work. A quick cure works but is not as flavorful.
INGREDIENTS
3 or more lbs skinless pork belly
1 T + 1 t salt per pound of pork
1 T + 1 t sugar per pound of pork
+ black pepper
1 Season the belly with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit overnight, covered, in the fridge.
2 Throw the seasoned belly in a roasting pan. Blast it in a 450°F degree oven for 30 minutes. Scale the heat back to 275°F and let it ride out for another hour or two, until it’s tender but not mushy.
3 Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it’s thoroughly chilled through-a few hours at least, and up to a couple days. At that point, slice it into nice, thick slabs, then either brown it in oil or warm it through with a little stock or water in a covered pan. Deploy as needed.
I used same curing ingredients on duck breast, which was pan fried. Remember to wipe or rinse off extra salt and sugar after curing. The recipe is a day and a half of work. A quick cure works but is not as flavorful.
INGREDIENTS
3 or more lbs skinless pork belly
1 T + 1 t salt per pound of pork
1 T + 1 t sugar per pound of pork
+ black pepper
1 Season the belly with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit overnight, covered, in the fridge.
2 Throw the seasoned belly in a roasting pan. Blast it in a 450°F degree oven for 30 minutes. Scale the heat back to 275°F and let it ride out for another hour or two, until it’s tender but not mushy.
3 Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it’s thoroughly chilled through-a few hours at least, and up to a couple days. At that point, slice it into nice, thick slabs, then either brown it in oil or warm it through with a little stock or water in a covered pan. Deploy as needed.