Angel Morales
Professional Reps

Ingredients:

• 1 whole pork belly (8” x 8”, skin-on)*
• 1 cup kosher salt
• ¼ cup granulated sugar
• Optional seasoning

Hot Honey Basil Glaze:

• ½ cup hot honey
• 1 tbsp everything seasoning
• 1 tsp apple cider vinegar
• 5 basil leaves, chopped
• 1 tbsp sesame oil

Method Summary

• Dry Cure: Cure skin-side up with salt and sugar 4–12 hours, uncovered, then brush off and pat dry.
• Prep: Puncture skin thoroughly; score flesh crosshatch, optional seasoning on meat side.
• Phase 1 – Render: 285°F, 30 min, Fan 20% top / 20% bottom.
• Phase 2 – Crisp: 400°F, 35 min, Fan 75% top / 75% bottom using foil boat; brush skin with vinegar.
• Finish: Rest, slice, shingle skin-side up, glaze, garnish with chili threads.

OVEN: Shuttle S2000

*Raw protein should be limited; precooked is preferred.

Connect with Chef Joe for any questions or full recipe details.