Steamed Buns with Roast Pork Belly and cucumber. Looks yummy
Tips on making the Pork Belly
Start with a pork belly. Whole bellies are about 9 lbs. I suggest just buying a middle piece. I cut them too small in my opinion. The second one I cooked was about 1.75 lbs before cooking. Season your belly with a 50/50 mix of kosher salt and sugar.
Knock off the excess and wrap up tight in some plastic wrap. Store in the fridge overnight. I have come to my own conclusion that doing this for about 12 hours is best. Then the next day either rinse off all the cure or wipe off most of it. A little cure left on the fat side will make a pretty crust.
You can put yours on high temp first and then turns down to slow roast. I like the results better by slow roasting for 2 1/2 hours at 250F. After a while you can take the opportunity to baste a few times. Then cranking up the temp to 450F for about 20-30 minutes to develop a nice color on your tender as can be belly.
Isn’t that just a thing of beauty. Resist the urge to tear in here. Let it cool to room temp, cover with wrap, and then put in the fridge to cool completely. The reason for this is to allow for perfect slicing. The slices can be re-heated in a pan or if you plan on using the whole belly just toss the whole thing back in the oven to gently rewarm. (after slicing).