The Other White Meat…
Roasted Pork belly is one of those meats that can immediately take you to a happy place. It is comfort food at its finest. This fall-a-part unctuous pork where fat can be the best part.
There are two steps to this particular dish. First you need to cure it and then you need to roast it. You can use pork belly or pork shoulder. During the curing process you can add seasonings such as juniper berries, pink peppercorn, mustard seed, bay leaf, coriander seeds, or turmeric to add another dimension. Try this with the pork buns, in ramen, or with eggs.
Roasted Pork Belly:
One 3 lb slab skinless pork belly (or boneless pork shoulder)
1/4 c kosher salt
1/4 c sugar
Nestle the pork into a roasting pan. Mix the salt and sugar together. If you are going to add seasonings, add the to the salt/sugar mixture. Rub the mix all over the meat. Cover with plastic wrap and place in the fridge for at least 6 hours but not longer than 24. The longer it sits the saltier it gets.
Heat the off to 450. Discard any of the liquid that has accumulated in the container. Put the pork in the oven, fat side up, and cook for 1 hour. At the halfway point, baste the pork with the rendered fat.
Turn the oven down to 200 and continue to cook for 2 hours or until the pork is tender. It shouldnt be falling apart but it should yield to a firm finger poke. Remove from the pan and transfer the pork to a plate.
If you are not eating it right away, wrap in plastic wrap and place in the fridge. When you are ready to eat it, cut it in 1/2 inch thick slices are about 2 inch long. Warm them for serving in a pan over medium heat, just for a minute or two and then serve immediately.
restaurantwife 
One Response to “The Other White Meat…”
[…] it an easy pick up for a party or a late night snack. We typically serve them with fresh pickles, roasted pork, hoison and siracha, but they are versatile and can accommodate many fillings. These are an […]