Soft Belly Pork
Perfect every time and limitless uses once on the counter
PREP: 20mins || CURE: 14hrs || COOK: 2-3hrs
Belly n Cure
1 Slab Skinless Pork Belly
1/3 Cup White Sugar
1/3 Cup Kosher Salt
1/3 Cup Black Pepper
2 Tbsp Garlic Powder
Prep the Pork to Cure
Mix the salt, sugar, pepper, and G powder in a bowl and set aside
Rinse the pork belly in cold water multiple times rubbing off and trimming any loose pieces
Pat the pork belly completely dry and place on a backing sheet it fits easily on, fat side down
Sprinkle a very healthy coat of the curing mixture on the back of the belly
Flip the belly, and repeat a heavy handed sprinkle on the top of the fat, rub the cure mixture into the sides of the belly too
Place, uncovered, in the fridge for up to 14 hrs, not more, not less than 10hrs
Cook the Belly
Preheat an oven to 250/225 degrees Fahrenheit
Cover the baking sheet with the belly on it with foil and place into the oven
Cook for anywhere from 2 - 3 hrs, the belly is done when its internal temperature reaches 190 degrees Fahrenheit
Let the belly cool for about 15mins before cutting and using in a myriad of ways
Crisping / Reheating in a Pan
Heat a sauté pan under medium high heat
Cut the pork belly into 4in long, 1/2 in wide pieces
Lay belly pieces into the sauté pan with a good amount of space between them
Cook on either side to golden brown
Notes
A Scallion, Ginger, Garlic soy sesame glaze can be a nice added touch for the belly (see photos below)
Great on honestly anything, but also feature below are lettuce boats with sriracha mayo, and carrot, ginger, jicama slaw, and other crunchy toppings