Crispy Pork belly

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Ingredients:
3 lbs. pork belly
about 1 to 1 1/2 inches thick
Kosher salt
2 tablespoons packed brown sugar
Vegetable oil 

Preparation:
This recipe requires seasoning and refrigerating the pork belly for at least 12 hours before cooking. 

Using sharp chef’s knife, slice pork belly lengthwise into 3 strips about 2 inches wide, then make 1/4 inch-deep crosswise cut through skin and into fat spaced 1/2 inch apart.  Combine 2 tablespoons salt and brown sugar in small bowl.  Rub salt mixture into bottom and sides of pork belly (do not rub into skin).  Season skin of each strip evenly with 1/2 teaspoon salt.  Place pork belly, skin side up, in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 hours or up to 24 hours.

Adjust oven rack to middle position and heat oven to 250 degrees.  Transfer pork belly, skin side up, to lightly greased wire rack set in rimmed baking sheet.  Roast pork belly until meat registers 195 degrees and paring knife inserted in meat meets little resistance, 3 to 3 1/2 hours, rotating sheet halfway through roasting.

Transfer pork belly, skin side up, to large plate.  (Pork Belly can be held at room temperature up to 1 hour.)  Pour fat from sheet into 1-cup measuring cup and add vegetable oil as needed to equal 1 cup.  Put oil in 12-inch skillet. Arrange belly strips, skin side down, in skillet and place over medium heat until bubbles form around belly strips.  Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes.  Transfer belly, skin side up, to carving board and let rest for 5 minutes.  Flip pork belly on its side and slice ½ inch thick (being sure to slice through original score marks).  Reinvert slices,  I prefer to serve this with baked beans and sliced tomatoes.  It's also good served with white rice and steamed green veggies.  Belly is good topped with a Spicy Mustard Sauce, Sweet Chili Sauce or Tangy Hoisin sauce.

Spicy Mustard Sauce:
Whisk together 2/3 cup Dijon Mustard, 1/3 cup cider vinegar, 1/4 cup packed brown sugar, 1 tablespoon hot sauce and 1 teaspoon Worcestershire sauce.

History:
This recipe comes from America’s Test Kitchen.