Aussiefuku Pork Belly
This melting tender and deeply flavored pork belly recipe is an adaptation from the Momofuku Cookbook by David Chang.
Ingredients
- skinless pork belly · 3 pounds
- kosher salt · 1/4 cup
- white granulated sugar · 2 tablespoons
- Herbies Pepper Black Asta, ground · 1/2 tablespoon
Instructions
Preparation
- Nestle the pork belly in a roasting pan or dish.
- Mix together the salt, sugar and black pepper in a small bowl and rub the mix all over the pork.
- Cover with plastic wrap and keep in fridge for at least 6 hours but no longer than 24 hours.
Cooking
- Preheat your oven to 450F.
- Discard any liquid that accumulated in the baking dish. Place the pork belly in the oven, fat side up, and cook for 35 minutes.
- Next, turn the oven temperature down to 250F and cook for another 30 to 45 minutes, or until the belly is tender - "it shouldn't be falling apart, but it should have a pillow-like yield to firm finger poke."
- Remove the pan from the oven and transfer the belly to a cutting board.
- Allow the belly to cool slightly.
- Slice and enjoy!*
