Dan Barber's Pork Belly
A couple of notes about this recipe and the cure mix.
- I omitted the sugar from the cure entirely and it came out fabulous. I was a little worried the sugar would do something specific in the curing process as so much is called for it but the dish turned out amazing, so if you want to cut the sugar out, go for it.
- After the curing process I did rinse everything off per the recipe and then put it in the crock pot in the morning, added the chicken stock, then set it on low for 8 hours. When ready to start the searing, remove the pork belly gently, it will be very tender and you want to keep that fat layer intact.
- When you go to sear the slices--I cut mine about an inch thick--watch yourself with the hot pan. I used a little grapeseed oil to get the non-stick effect. DO NOT stand directly over the pan. The moisture from the pork belly will cause everything to pop and splatter, and you can get a nasty oil burn if you don't watch out and stay back. Wear long sleeves. This searing process took max. 10 minutes and I did it in three batches of 3 slices each.