3lbs fresh pork belly
2 tablespoon of sea salt
2 tablespoon of sugar
1 teaspoon cracked black pepper
Mix dry ingredients. Cover belly with salt, sugar, and pepper. Place in ziplock bag, press all air out and seal. Refrigerate for 6-24 hours. Pre-heat oven to 450 degrees. Brush excess salt, sugar, and pepper off of belly. Place meat in baking dish and in oven. Roast 30 mins and then baste with fat dripping. Continue to roast at 450 for one hour basting every 8-10 minutes. Turn oven down to 250 degrees. Continue to roast for one hour. Belly is done when its appearance is GBD… Golden, Brown, Delicious. Cool and slice into 1/2 inch thick slabs. Can be reheated.
1⁄2 cup of of ponzu
1 tablespoon of agar ake or
1 teaspoon of agar powder juice of 1⁄2 orange
Simmer ingredients for 2 minutes. Refrigerate until set up like Jell-O. Place in blender and liquefy.
1⁄4 red onion julienned
1 English cucumber sliced thin 1 Tablespoon sugar
1⁄4 cup lime juice
1⁄4 cup rice wine vinegar Salt and pepper to taste
Combine all ingredients and refrigerate to chill.