I Only Cook Pork Belly This Way Now. You Should Too!

This is the only way I cook pork belly now. Forget boiling. We're salting this overnight, slow-roasting it wrapped in foil until it's stupid tender, then searing it fat-side down in a COLD pan like a duck breast. The result? Glassy, crispy fat that'll ruin every other pork belly method for you.
This pork belly recipe uses the duck breast sear technique to get that crispy pork belly fat that's basically better than anything you've ever made. The cold pan method is the secret - no oil, just patience. Slow roasted pork belly with Korean gochujang marinade, scored fat, and a sear that renders itself. Tender meat, glassy crispy skin, stupid delicious. Once you make pork belly this way, you can't go back.

Ingredients
Pork Belly
• 1 kg pork belly, skin on, cut into a neat rectangle
• Coarse salt (for overnight brining)
Marinade Paste
• 2 tbsp olive oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp garlic paste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp dark soy sauce