Pork Belly

Use thick-cut bacon and lay strips flat in a single layer in the bag.

Chill 5 min after the bath so it crisps faster without burning.

Crisp on a rack so hot air circulates and drips fall away.

Press belly overnight to create even slabs for slicing.

Finish in a skillet or under broiler to crisp.

Shred hot and crisp under broiler for crispy edges.

Mix with gochujang or hoisin for bao.

For candied bacon, press belly overnight for even slices.

Press belly flat while it chills so cubes fry evenly and don’t topple in the oil.

Dust cubes lightly with rice flour before frying for an even crisp crust.

Fry in small batches at 375°F; crowding drops the oil temp and turns the crust soggy.