1 rindless pork belly (6 to 7 lbs. without rind), cut lengthwise into 1 1/2-in.-wide strips*
1 to 2 tablespoons kosher salt
3 tablespoons toasted sesame oil
3 tablespoons Chinese-style hot pepper oil, or any East Asian chili garlic sauce or pepper paste such as Sriracha
How to Make It
Preheat oven to 450°. Liberally sprinkle pork all over with salt.
Put pork in a large roasting pan (crowding is okay). Coat all over with toasted sesame oil, then with hot pepper oil.
Roast for about 20 minutes. Then reduce to 350° and roast 2 to 2 1/2 hours, periodically pouring off fat (have a heatproof bowl handy for this), until pork belly is crisp on top but still juicy within.
Serve the strips on a large wooden cutting board. Chop a couple of them into bite-size pieces to convey the idea, and serve with a knife so everyone can cut their own chunks.
*Whole Foods Market sells pork belly already cut into strips.
Make ahead: Up to 3 days, reheated at 350° for 15 minutes.
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