Slow Roasted Pork Belly Biscuit

Slow Roasted Pork Belly Biscuit
Servings
4lb of roasted pork belly
Servings
4lb of roasted pork belly
Slow Roasted Pork Belly Biscuit
Servings
4lb of roasted pork belly
Servings
4lb of roasted pork belly
Ingredients
Pork Belly
Biscuit
Servings: lb of roasted pork belly
Units:
Instructions
Pork Belly
  1. Combine the salt and sugar and evenly coat the pork belly on all sides. Place in a stainless steel hotel pan, wrap, and refrigerate 24 hours.
  2. Remove from the pan and discard any liquid that may have accumulated.
  3. Place on a roasting rack and cook at 450F for 1 hour, basting every 15 minutes, until it’s golden brown.
  4. Drop the oven temperature to 250F and continue to cook until fork tender but not falling apart, about 1 ½ to 2 hours.
  5. Remove from the oven and cool for 30 minutes.
  6. Slice the pork belly lengthwise into long 3” wide pieces, and wrap in film and refrigerate for at least 12 hours.
  7. Unwrap cool pork pieces and cut into ½” slices. Reserve for service.
To Serve
  1. Split the biscuit in half and toast or griddle until warmed through. Reheat 3 pork slices on a griddle or in the oven until heated through.
  2. Place the pork slices on the bun, top with chili sauce and cilantro, top and serve immediately.