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Pork Belly for Ko Kimchi Consommé
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
By David Chang and Peter Meehan
Published 2009
This is a lightly modified version of the way we make belly for buns and ssäm and everything else—it’s pressed after it’s cooked, so it’s denser and easier to cut. If you have it on hand, you can substitute belly prepared for those other recipes.
Ingredients
One 450 g 2 tablespoons 24 g
Method
- Nestle the belly into a roasting pan or other ovenproof vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with cling film and put it into the fridge for at least 6 hours, but no longer than 24.
Preheat the