Ingredients:
- One 3-pound slab skinless pork belly (If your butcher only sells skin-on pork belly, get a little more than 3 lbs and ask the butcher to skin it for you.)
- ¼ cup Sel Gris
- ¼ cup Big Tree Palm Sugar
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Directions:
- 1. Nestle the belly into a roasting pan or an oven-safe casserole 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 put it into the fridge for 6-8 hours.
- 2. Heat the oven to 450 F.
- 3. 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.
- 4. Turn the oven temperature down to 250 f and cook for another 1 hour, until the belly is tender–it shouldn’t be falling apart, but it should have a down pillow-like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a place. Allow the belly to cool slightly.
- 5. Once the belly is cooled enough to handle (the belly must be cooled to get clean slices), but the pork belly into ½-inch-thick slices that are about 2 inches long. Use at once.
Makes about 12 pork buns
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Hey Corey,
Thanks for checking in, I’m glad you’re enjoying it. Keep checking back, we try to add new and fun stuff very often.