- 10 pounds pork belly
- 1/4 cup salt
- 2 tablespoons freshly cracked black pepper
- Extra salt and pepper for seasoning and to taste
Divide the pork belly between 2 large stock pots. Cover the pork belly with water and season with salt and pepper. Bring to a boil for 2 hours until the pork is tender.
Take out of the water and dry on paper towels. Place the cooked pork on a cooling rack to cool to room temperature. Wrap the pork in foil and put in the refrigerator overnight to dry out.
The next day take out the pork to bring it back to room temperature. Meanwhile preheat the oven to 450F. Season the pork belly well with salt and pepper. Line a baking tray with foil and place the seasoned pork belly on the tray. Bake for 1 hour and 30 minutes until the skin is super crispy and brown.
Let the pork rest for 30 minutes and then cut into 1 inch cubes.
Note: You can boil the pork belly up to 3 days before and leave it in the refrigerator until the day of the feast.