It is interesting how once little-regarded ingredients -- stuff that was once fit only for the poorest of poor -- have today become posh.
Did you know that pork ribs were once on that list? Red fish, pork cheek, turkey necks, hogs head and many others were there and still may be for some, but chances are if you stroll into a fine-dining establishment today you are going to see pork belly on the menu.
This is a simple recipe, but it takes quite a bit of time to accomplish. Once you have tried it, you will be hooked.
If you are a serious foodie, you really should consider purchasing an immersion circulator. You can find them at affordable prices.
Brine in a mixture of water to cover, 1/2 cup salt, and 1/4 cup brown sugar, covered, in the refrigerator for 3 days. Rinse then proceed as directed below.
If you have an immersion circulator this will be much easier. Seal 1 pound of pork belly in a plastic zip-close bag with no air, then place in water heated to 158 f and cook for 16 hours.
Remove and then sear in hot oil until well browned. You are going to love this.