1 kilo boneless, skin-on pork belly-fully cleaned, trimmed
10 grams salt (sea or table)
8 grams sugar (white or brown)
6 grams cracked black pepper
5 grams garlic powder
optional 2 grams MSG
200 ml. pineapple juice
60 ml. EVOO (Extra Virgin Olive Oil)
Blend well salt, sugar, optional MSG, pepper and garlic powder. Set aside.
Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in).
Pour in pineapple juice. Massage meat to break its protein for easier flavor absorption.
Summon blended powder ingredients and pour unto all parts: skin, inside slits, sides etc. Scatter thoroughly. Refrigerate (NOT FREEZE) for 30 minutes. While waiting pre-heat oven to 375deg.F (190deg.C).
Line rectangular oven pan with foil. Without draining too much, lay marinated belly skin up and pop into oven. Sear for 25 minutes.
After 25 minutes retrieve belly. Turn. Now it’s flesh side up. Cover with foil.
Step down temp to 275deg.F (135deg.C). Wedge belly unto oven again.
Slow cook for 1 hour 15 minutes or until internal temp registers 155deg.F (68deg.C). Done.
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