Momofuku Roast Pork Belly

Mix until disolved in ziplock.

Add 10x10 cm squares of pork belly.

Brine for 12-24 hours.

Preheat oven to 300F/148C.

Add to tin foil lined metal dish, add pork letting excess brine run off before placing in pan.

Add

Cover.

Bake at 300F/148C for 2.5 hours. (Try 3.25h@250F/121C) Uncover directly and crank heat to 450F/232C for 25 minutes. (Cooking on separate sheet pan without liquid causes toughening of bottom as it dries/fries out.)

Alternatively cool slightly remove skin, and cook skin separately on sheet pan to crisp.

Keep cracking in longer if necessary.

Reserve stock, with minimal fat.

Chill then slice in 5mm slices.

Heat gently in skilllet, with a small amount of cooking liquid. Cover.

Serve with Steamed Buns, cucumber slices, green onions, and hoisin sauce.