MOMOFUKU PORK BELLY

MOMOFUKU PORK BELLY image

Categories Pork

Yield 6-12 servings

Number Of Ingredients 3

One 3-pound slab skinless pork belly
1/4 cup kosher salt
1/4 cup sugar

Steps:

1. Nestle the belly in a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and keep in fridge for at least 6 hours but no longer than 24 hours. 2. Heat the oven to 450F. Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown. 3. Turn the oven temperature down to 250F and cook for another 1 hour to 1 hour 15 minutes, until the belly is tender - it shouldn't be falling apart, but it should have a a down pillow-like yield to firm finger poke. Remove the the pan from the oven and transfer the belly to a plate. Decant the fat and the meat juices from the pan and reserve for other uses. (for example saute vegetables). Allow the belly to cool slightly. 4. When it is cool enough to handle, wrap the belly in plastic wrap or aluminum foil and put in fridge until it's thoroughly chilled and firm. (You can skip this step if you are pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.) 5. Cut the pork belly into 1/2-inch thick slices that are about 2 inches long. Warm them for serving in a pan over medium heat, just for a minute or two, until jiggly soft and heated through. Use at once.