MY Pork Belly 2.0 with Fried Gochujang Eggs

Woof

Use this recipe for Pork Belly

1½ lbs of center cut pork belly (cut into 3 strips)

subheading: This is enough seasoning for 2+ (1.5lb) strips - don't over season as it will get too salty:

2 TBS Salt

2 TBS Brown Sugar

1 TBS 5 Spice powder

1 tsp White pepper

subheading: For skin rub:

1 TBS Kosher salt per piece

Wash pork belly and pat dry

Scrape skin with a knife to remove impurities

Score skin ¼" deep to make cutting easier

Coat and rub spice mix onto bottom and all sides (avoid getting it on the skin or it will burn)

Flip over and cover the skin side well with kosher salt (to help dry out the skin)

Place in fridge (uncovered for 16 to 24 hours so that the salt can draw out skin moisture and spice will flavor meat)

Transfer to wire rack (coated with cooking spray so the meat doesn't stick) and roast in oven at 250° for 3 to 3.5 hours

Cook to 195° internal temp

Pour rendered pork oil into a skillet (top with cooking oil to achieve fry depth that covers skin + a little more

Transfer pork pieces and place skin side down into cold pan. Begin heating to medium heat.

Fry for 6 to 10 minutes (skin side only). Tilt and rotate pan while frying to achieve better side crisp. Keep a close watch until bubbles appear.

*You can use the same oil to fry the Gochujang eggs

Gochujang eggs - 6 min soft boil then pre-fried in pork belly oil before coating

MY Gochujang Eggs

Pork Belly - seasoned with salt, white pepper, and five spice and followed ATK cooking instructions

www.youtube.com/watch?v=3ucXLDX_xrE

Lechon

panlasangpinoy.com/lechon-kawali/

**does brushing vinegar on before frying help? - tried on 5/19/23 - no apparent change

*use oil only to fry - 5/19/23 version used pan drippings (likely contained sugar from seasoning) and caused the skin not to puff + it burned

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Recipe for Moo Grob - Crispy Pork Belly

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Start with a nice middle section of pork belly, place it with the meat side down, and perforate the skin all over with a meat tenderizer (see photo). Then, turn it over to the skin side. Make cuts approximately 1.5 centimeters deep every 2.5 centimeters on the meat side. Season with a spice mix (according to your taste) and massage the spice into the cuts (I use a mix of different pepper and salt). Flip the belly back to the meat side and generously salt the skin. Let it air dry uncovered in the refrigerator with the skin side up for 24 hours. This is usually enough as pre-treatment, and you can proceed to the "Baking" stage. However, if you have time and desire, you can take the pork belly out of the fridge and give it another "vinegar round" for extra crispiness. Pat the skin dry with a paper towel and apply a thin layer of vinegar essence using a brush. Don't worry; the taste will completely evaporate. Let the vinegar soak briefly and then perforate the skin again with the meat tenderizer for two more rounds. Rub with salt once more and let it air dry in the refrigerator, skin side up, for another 12 hours. Start with a nice middle section of pork belly, place it with the meat side down, and perforate the skin all over with a meat tenderizer (see photo). Then, turn it over to the skin side. Make cuts approximately 1.5 centimeters deep every 2.5 centimeters on the meat side. Season with a spice mix (according to your taste) and massage the spice into the cuts (I use a mix of different pepper and salt). Flip the belly back to the meat side and generously salt the skin. Let it air dry uncovered in the refrigerator with the skin side up for 24 hours. This is usually enough as pre-treatment, and you can proceed to the "Baking" stage. However, if you have time and desire, you can take the pork belly out of the fridge and give it another "vinegar round" for extra crispiness. Pat the skin dry with a paper towel and apply a thin layer of vinegar essence using a brush. Don't worry; the taste will completely evaporate. Let the vinegar soak briefly and then perforate the skin again with the meat tenderizer for two more rounds. Rub with salt once more and let it air dry in the refrigerator, skin side up, for another 12 hours.

Baking:

Pat the skin dry with a paper towel (in case there is any moisture left on the skin). Place the pork belly with the skin side up in a baking dish and bake in the oven at 150 degrees Celsius on the middle rack with both top and bottom heat for 120 minutes. Now, briefly remove the belly from the oven and evenly brush the skin with oil or drippings using a paper towel or heat-resistant brush. Preheat the oven to 250 degrees Celsius - turn on the grill function (broil). Once the temperature is reached, return the belly to the oven on the lowest rack. It's crucial to keep an eye on the pork belly now. Depending on your oven, the skin will start to puff up, forming bubbles. Be careful; the skin can quickly become too dark. If parts threaten to get too dark before the entire crust has formed, you can shield the darker areas with aluminum foil to protect them from the heat. Once the crust is fully puffed up, remove the pork belly from the oven. Let it rest for at least 15 minutes before slicing. Pat the skin dry with a paper towel (in case there is any moisture left on the skin). Place the pork belly with the skin side up in a baking dish and bake in the oven at 150 degrees Celsius on the middle rack with both top and bottom heat for 120 minutes. Now, briefly remove the belly from the oven and evenly brush the skin with oil or drippings using a paper towel or heat-resistant brush. Preheat the oven to 250 degrees Celsius - turn on the grill function (broil). Once the temperature is reached, return the belly to the oven on the lowest rack. It's crucial to keep an eye on the pork belly now. Depending on your oven, the skin will start to puff up, forming bubbles. Be careful; the skin can quickly become too dark. If parts threaten to get too dark before the entire crust has formed, you can shield the darker areas with aluminum foil to protect them from the heat. Once the crust is fully puffed up, remove the pork belly from the oven. Let it rest for at least 15 minutes before slicing.

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