Dylan + Jeni

YieldsMakes about 30 pieces

How to Make It

Step 1
1

Preheat oven to 450°. Liberally sprinkle pork all over with salt.

Step 2
2

Put pork in a large roasting pan (crowding is okay). Coat all over with toasted sesame oil, then with hot pepper oil.

Step 3
3

Roast for about 20 minutes. Then reduce to 350° and roast 2 to 2 1/2 hours, periodically pouring off fat (have a heatproof bowl handy for this), until pork belly is crisp on top but still juicy within.

Step 4
4

Serve the strips on a large wooden cutting board. Chop a couple of them into bite-size pieces to convey the idea, and serve with a knife so everyone can cut their own chunks.

Ingredients

 1 rindless pork belly (6 to 7 lbs. without rind), cut lengthwise into 1 1/2-in.-wide strips*
 1 to 2 tablespoons kosher salt
 3 tablespoons toasted sesame oil
 3 tablespoons Chinese-style hot pepper oil, or any East Asian chili garlic sauce or pepper paste such as Sriracha

Directions

Step 1
1

Preheat oven to 450°. Liberally sprinkle pork all over with salt.

Step 2
2

Put pork in a large roasting pan (crowding is okay). Coat all over with toasted sesame oil, then with hot pepper oil.

Step 3
3

Roast for about 20 minutes. Then reduce to 350° and roast 2 to 2 1/2 hours, periodically pouring off fat (have a heatproof bowl handy for this), until pork belly is crisp on top but still juicy within.

Step 4
4

Serve the strips on a large wooden cutting board. Chop a couple of them into bite-size pieces to convey the idea, and serve with a knife so everyone can cut their own chunks.

Slow-Roasted Pork Belly