banner

Preparation info

  • Makes

    16

    Servings
    • Difficulty

      Medium

Appears in

Mission Street Food

Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

Around 2005, a unilateral decree was handed down ordering every restaurant in the country to start serving pork belly. MSF was certainly not immune to the charms of this hallowed cut of meat, even if it’s played out. There are a lot of ways to cook it, but if, like me, you enjoy eating things that are crispy on the outside and soft on the inside, you’re in luck. This recipe yields a thoroughly browned, crunchy exterior, as well as a gush of liquid pork fat when you bite into it.

Ingredients

Method