ADVERTISEMENT
When you only have three items on your shopping list, quality matters. Here is what you need to grab:
- Slab Pork Belly (Skin-On): Look for a piece that has clear, even layers of fat and meat. If you can, get it from a local butcher. You want the skin intact because that is where the “crunch” comes from.
- Coarse Sea Salt (or Kosher Salt): Avoid table salt here. You need the larger grains to help draw moisture out of the skin, which is the scientific “must-do” for achieving that bubbly, crispy texture.
- High-Quality Honey or Maple Syrup: This provides the “burnt end” finish. The sugars caramelize in the final stage of cooking, creating that sticky, savory-sweet glaze that clings to the meat.
Note: While not technically “ingredients,” you’ll want a sharp knife for dicing and a wire rack to sit inside your baking tray
ADVERTISEMENT
The Step-by-Step Method
See more on the next page to continue reading →
ADVERTISEMENT
ADVERTISEMENT
