Caw Caw Creek Pork Belly

• 5 tablespoons kosher salt
• 1 tablespoon dark brown sugar
• 1 (3 1/2-lb.) pork belly (see "Pantry Key," below)
• 1 teaspoon table salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• Parchment paper

1. Combine first 2 ingredients in a Dutch oven; add 2 cups water. Cook over medium heat, stirring occasionally, 2 minutes or until salt and sugar are dissolved. Add 1 cup water, and pour mixture into a 13- x 9-inch baking dish; cover and chill 30 minutes. Add pork belly, fat side up; cover and chill 24 hours.
2. Remove pork from salt-water mixture; discard salt-water mixture, and rinse pork under cold water. Pat dry with paper towels. Sprinkle with 1 tsp. table salt and 1/4 tsp. pepper.
3. Preheat oven to 275u0b0. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned. Remove from heat, and cover.
4. Bake at 275u0b0 for 6 hours or until fork-tender. Remove from oven, and cool completely (about 45 minutes). Place parchment paper over pork; top with a large heavy skillet, and press down on pork. Chill 12 hours (with skillet on top).
5. Cut pork into 1/2-inch slices. Cook pork in a large cast-iron skillet over medium-high heat 3 to 5 minutes on each side or until crisp.
6. Serve over Herbed Farro with Sauteed Chanterelles.
7. Pantry Key. Pork Belly: This new chef fave has nothing to do with the digestive tract-it's uncured bacon. Order it from your butcher or cawcawcreek.com. Farro: A deliciously chewy whole grain that's high in protein and has a bold, nutty flavor; a great alternate for anyone who loves barley.

kosher salt, brown sugar, pork belly, salt, pepper, canola oil, paper

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