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Cured Pork Belly Recipe

Joyce Lee
Published: Last Updated:
Cured Pork Belly Recipe

[Photograph: Robyn Lee]

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

Read more: How to Make Joong/Zongzi, Pork-Stuffed Glutinous Rice Bundles

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.

This Recipe Appears In
How to Make Joong/Zongzi, Pork-Stuffed Glutinous Rice Bundles

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Joyce Lee

Joyce Lee's love of food began in the suburbs of Washington, D.C., with her parents and their Chinese-American take-out. Her food obsession then took her to gastronomic mecca of NYC. She believes instant ramen is comfort food and that a milky iced coffee is her oxygen. When she's not chowing down in the ethnic eateries of Queens, she hustles for a major Fortune 500 firm.

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