Crispy Cantonese Roast Pork Belly

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Ingredients

• Pork belly
• White pepper
• Sand Ginger
• Kosher salt
• Sugar
• MSG
• Five spice

Instructions

1. Grind white pepper and sand Ginger, then combine with kosher salt to make a cure.
2. Rub the cure onto the meat side of the pork belly and refrigerate uncovered for 8 hours.
3. Sous vide the pork belly at 154°F for 16 hours.
4. Air dry the pork belly for 3 days to desiccate the skin.
5. Make a dipping salt by toasting kosher salt, sand Ginger, white pepper, five spice, sugar, and MSG.
6. Poke holes in the pork belly skin using a skewer.
7. Create a foil boat to shield the edges of the pork belly during roasting.
8. Roast the pork belly in a 465°F oven for 30 minutes with the foil boat, then 5-10 minutes without.
9. Let the pork belly rest for 10 minutes before carving and serving.

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