Pork Belly

I thawed a big piece of pork belly and trimmed an end to square it up. I halved the remnant piece. A quick search turned up this YouTube video from the Test Kitchen folks:

The piece I cut wasn’t from the best end, one of them was almost all fat, the other had more meat. They spent nearly 3 hours in a 250 oven.

Starting from cold, the next part didn’t take long, about 5-6 minutes for my smaller chunks. I did get the oil maybe a little hotter because it was making a little smoke.

Alas, I was a lot sloppy with the brown sugar mixture, the black spots are extra crispy sugar smacks.

I had mine over garlic noodles with sweet soy and oyster sauce. I decided against going full on chili oil. I may do that next time.