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

  1. Mix the salt, sugar, pepper, and G powder in a bowl and set aside

  2. Rinse the pork belly in cold water multiple times rubbing off and trimming any loose pieces

  3. Pat the pork belly completely dry and place on a backing sheet it fits easily on, fat side down

  4. Sprinkle a very healthy coat of the curing mixture on the back of the belly

  5. 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

  6. Place, uncovered, in the fridge for up to 14 hrs, not more, not less than 10hrs

Cook the Belly

  1. Preheat an oven to 250/225 degrees Fahrenheit

  2. Cover the baking sheet with the belly on it with foil and place into the oven

  3. Cook for anywhere from 2 - 3 hrs, the belly is done when its internal temperature reaches 190 degrees Fahrenheit

  4. Let the belly cool for about 15mins before cutting and using in a myriad of ways

Crisping / Reheating in a Pan

  1. Heat a sauté pan under medium high heat

  2. Cut the pork belly into 4in long, 1/2 in wide pieces

  3. Lay belly pieces into the sauté pan with a good amount of space between them

  4. Cook on either side to golden brown

Notes

  1. A Scallion, Ginger, Garlic soy sesame glaze can be a nice added touch for the belly (see photos below)

  2. Great on honestly anything, but also feature below are lettuce boats with sriracha mayo, and carrot, ginger, jicama slaw, and other crunchy toppings