Slow-Roasted Pork Belly

• 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

1. Preheat oven to 450u0b0. Liberally sprinkle pork all over with salt.
2. Put pork in a large roasting pan (crowding is okay). Coat all over with toasted sesame oil, then with hot pepper oil.
3. Roast for about 20 minutes. Then reduce to 350u0b0 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.
4. 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.
5. *Whole Foods Market sells pork belly already cut into strips.
6. Make ahead: Up to 3 days, reheated at 350u0b0 for 15 minutes.

pork belly, kosher salt, sesame oil, pepper oil

Taken from www.myrecipes.com/recipe/slow-roasted-pork-belly (may not work)