Crispy Chinese Roast Pork Belly

30 servings... prep time: 30 minutes... Cook time: 3 hours

Necessities

• Deep 9x13 pan

• Cookie cooling rack

• Fork

Ingredients

• Pork Belly (slab ideal)

• Five spice

• Coarse kosher salt

Instructions

1. Preheat oven to 350F

2. Use fork to make a million holes in pork fat.

3. Place belly fat-side up on rack, then place over deep 9x13 pan.

4. Fill pan with about 0.5” water - this will catch pork fat as it cooks, and prevent burning/splatter.

5. Lightly season top of pork fat with five spice.

6. Pour and spread thick layer of salt over surface of pork fat, evenly covering the entire surface with at least 1/4” of salt.

7. Place pork in oven for 1 hour, or until salt later crusts as it absorbs fat.

8. Remove pork from oven, heat oven to 465F, scrape off all salt and dispose.

9. Place pork back in oven for ~40-45 minutes until skin and pork crisps.

Kalua Pig and Cabbage [Slowcooker]

20 servings... Prep time: 10 minutes... Cook time: 8 hours

Necessities

• 6 qt. crock pot
• Cutting board and knife
• Fork and pair of tongs

Ingredients

• One 8 lb pork butt (aka pork shoulder)
• 1 3.5 oz. bottle of Wrights liquid smoke
• 1 teaspoon course-ground pepper
• 1 tablespoon Hawaiian salt (Alaea)
• 1 medium head cabbage

Instructions

1. Place pork butt in crock pot, skin side up.
2. Evenly pour 1/2 bottle of liquid smoke atop pork butt.
3. Sprinkle salt, then pepper, evenly across top of pork butt.
4. Set crock pot on low for 7 hours.
5. 7 hours later, chop half a head of cabbage into strips (approximately the length and width of your little finger.
6. Use fork and tongs (I like to use two forks instead) to shred pork well.
7. Add chopped cabbage to shredded pork.
8. Mix with shredded pork and cabbage in crock pot with tongs.   Leave crock pot on low.
9. Wait another 45 minutes for cabbage to cook and soften.