Roast pork belly (asian style)

  • Large piece of skinless, boneless pork belly
  • 2 tablespoons + 2 teaspoons salt per kilo of pork
  • 2 tablespoons + 2 teaspoons sugar per kilo of pork
  • black pepper

Rub the belly all over with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit at least 6 hours (no more than 24), covered, in the fridge.

Discard any accumulated liquid and throw the seasoned belly in a roasting pan. Blast it in a 230°C degree oven for 30 minutes. Scale the heat back to 135°C and let it ride out for another hour or two, until it’s tender but not mushy.

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 (this is the only way to get neat slices).

Once chilled, 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. Once sliced it freezes well and can be deployed as needed.

Based on the recipe from Momofuku.