Little squares of awesome. All porky goodness without the smokiness of bacon. Add in the nice caramelized crust from the sugar and it’s bliss time.
You can use this with your breakfast, or in your salad, or in a blt, or in a soup, or with noodles, or in fried rice, or with …
Serves a bunch
| Mise en Place | |||
|---|---|---|---|
| Meats | Staples | ||
| 5 lb | skinless pork belly, Sliced into 2 inch wide strips | 1/2 cup | kosher salt |
| 1/2 cup | sugar | ||
| 1/4 cup | pepper | ||
| Equipment | |
|---|---|
| Oven | Preheated to 450 on day two |
| 1 | Sheet pan |
| Directions | |
|---|---|
| Step | Action |
| 0 | Combine salt, sugar, pepper and rub onto slices of belly on all sides |
| 1 | Stash belly in a ziptop bag, and stick in the fridge for 24 hours |
| 24 hours later… | Preheat oven to 450 |
| 3 | Put belly fat side up on a baking sheet |
| 4 | Roast for 30 minutes |
| 5 | Turn down heat to 275, roast 1 hour longer |
| 6 | Evac, cover loosely with butcher paper or foil and let cool |
| 7 | Put cooked and cooled belly into a ziptop bag, stash in the fridge overnight or freeze extras |
| 8 | When ready to use, slice into appropriately sized pieces, and sear to rewarm |
| 9 | Serve with whatever you are making |
Inspired by momofuku’s pork buns. One of the most delicious things on earth.
I got the meat for this from costco. 18 bucks, pre-sliced. Score!
Categories: Components
