Cured Pork Belly

Cured Pork Belly

[Photograph: Robyn Lee]

Make four days prior to assembling joong. Learn more about joong here.

Ingredients

  • 1/2 pound boneless pork belly, rind removed
  • 1/2 cup kosher salt

Directions

  1. 1.

    Rinse belly under cold running water and pat dry with paper towels. Rub salt into pork, coating every surface. Place in heavy-duty zipper-lock bag and allow to cure for at least four days in refrigerator, flipping bag once a day.

  2. 2.

    Remove from bag, rinse under cold running water, and pat dry with paper towels. Store in refrigerator for up to 2 weeks or in freezer wrapped in foil in heavy-duty freezer bag for up to 6 months.