Dry the porkbelly well with papertowels and crosshatch the fat side. Rub salt and sugar all over meat, especially the skin part. Cover and leave in the fridge overnight at least 6 hours and less than 24. Remove any accumulated moisture.
Roast at 425, basting occasionally, for 40-45 minutes or until skin is blistered and golden brown.
Roast at 250 for 40-45 minutes or until tender.
Testing Notes
Heat an oven to 275 and let the meat rest for at least 30 min before cooking. Roast for 60-90 minutes until the meat is tender. Broil for about 15 minutes or until the fat is bubbly and beginning to char.
Instapot Clay Pot Rice 4 rounds of ginger 5 green onion, white part chopped roughly, green parts finely sliced generous amount of sliced garlic 3 -3.25 cups chicken stock 3 cups of mixed rice total - 1.5 short grain white, .75 barley, .5 mung, .25 amaranth mushrooms, trimmed but whole, marked with an x on top chinese bacon salted duck leg long cooking greens - bok choy, napa cabbage, broccoli 2 chinese sausages Saute ginger, white part of the green onion, and garlic in the nonstick bowl. Add chicken stock and scrape up the fond. Mix in rice and cover with a layer of chinese bacon, then a layer of mushrooms. Make another layer with vegetables, then duck leg and sausages. Cook using the mixed grains function. Rest for 10 minutes before venting. Sauce butter miso adjust consistency with vegetable stock oyster sauce sake sugar salt balsamic
