#1 Korean Pork Belly
This is so simple and so good I can’t even put into words how much I love this recipe. This is my tweaking of David Chang’s recipe from his Momofuku cookbook. When I made it according to the original directions, the cooking times were all wrong for my oven and it came out way too salty. I like cooking it slowly at a low heat so the fat melts, then cranking up the heat at the very end to get a nice crust on the outside. The temperatures and times are very forgiving, so feel free to experiment or adjust on the fly if it looks like it’s not cooking the way you want it to. Also, I’ve experimented with adding other spices but I always seem to like it better with just salt and sugar.#1 Korean Pork Belly,
- 1/8 cup kosher salt
- 1/4 cup sugar
- 1 slab pork belly, no skin (approximately 3 pounds)
Preparation1. Mix the salt and sugar together in a small bowl. Rub the pork belly with the salt-sugar mixture and discard the excess (don't feel like you need to use it all; when I dumped the excess on top of the pork, it came out too salty). Place the pork belly in a close-fitting oven-safe dish, cover, and place in fridge for 6 to 24 hours.
2. Preheat oven to 285°F. Bake pork belly, covered, for 1 hour. Flip and bake for 1 more hour.
3. Increase oven temperature to 450°F, remove cover, and cook for another 10 - 20 minutes, or until the top of the pork belly is browned/burnt to your liking (I like it a little burnt on the outside).
4. Slice it and serve it hot out of the oven. Or, for leftovers, I like to pan-fry cold slices. This melts a little more of the fat and chars the outsides.