Cured Pork

This is a great way to cure pork belly or pork butt/shoulder. The meat gets a great crust on it and it was one of the best pieces of pork I have had, though I was starving, so that may have been a factor. We used this to make pork buns as well as bahn mi sandwiches (will post those too). This can be used for non-Asian applications as well.

Cured Pork

Active Time: 15 mins
Inactive Time: 1day, 3 hours

Ingredients
5 lbs pork belly or shoulder
1/2 c sugar
1/2 c salt

Directions
If using shoulder, cut into large slabs about 1.5 inches thick. Rub with salt and sugar. Place on a wire rack over a sheet pan and cover. This will allow some of the liquid to drain. Let sit for about 24 hours. To cook, preheat an oven to 250F and cook on the wire rack (uncovered) for 3 hours.