Saturday, January 31, 2009


1 cup sugar
1 cup kosher salt
1/2 water or stock
pork belly
couple tbsp oil
hoisin sauce

mix sugar and salt and pour all over pork belly. Allow to sit at room temp or fridge for up to two hours. You may drain off liquid as it seeps out of pork. Rinse off sugar and salt. Pat dry and brush with a few tablespoons neutral oil. Roast at 400 degree for between 2 and 3 hours. Add stock or water to keep bottom from scorching. Slice, baste with hoisin, and top buns. Add sliced cucumber and scallion.

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