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6 to 8
ServingsMedium
By Nik Sharma
Published 2018
When I eat out in Chinatown in San Francisco or Oakland, I always order pork belly. The crisp outer skin coated with a sweet-and-sour glaze encases meltingly tender meat within. Pure heaven. Here’s my version of that dish.
Pat the pork belly dry with paper towels and put it in a dish or pan. Mix the sugar and salt in a small bowl and rub both sides of the pork with the mixture. Cover with plastic wrap and refrigerate for at least 6 hours, but no more than 12 hours.
Unwrap the pork belly, rinse off the sugar and salt, and pat dry. In a spice grinder, grind the rosemary, fennel s
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