I just came back from a trip to China, and had some fantastic pork belly in Shanghai.
They mostly serve pork belly boneless cut up into small cubes with a coloring like soy sauce, quite fatty with the fat super tasty melting in your mouth like jelly, not hot at all.
Does anyone here have any suggestion for such a Chinese Style cook?
Boneless pork belly will be on offer this week, so I am gonna buy such a nice piece of about 8.82 lbs. The plan is to leave it untrimmed, rub it only with sea salt and a little black pepper, make it H&F, foil it in apple juice or apple cider at IT 165°F till 195°F, then cut in half and sauce one part with soy sauce, the other part with Hoisin sauce
and let it on for another half hour or so.
The variation of that idea would be to pull and unwrap at 195°F, let rest for half hour, cut in cubes, apply sauces and put back on for another half hour or so (pretty much like burnt ends).
Boneless pork belly is a pretty flat piece of quite fatty meat, so does it even have to rest at all? I mean, it's closer to ribs than a normal piece of meat, making me unsure if resting is required or not.
Any ideas about soy or Hoisin
Anything else fitting to a simple salt and slight pepper rub?