Belly for Chinese pork belly buns


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This is the piece I cut off from the porchetta. It cured for 2 days. I used the cure from Squirrel's post, then roasted in oven via Momofuku's method via Food 52 to a temp of 170. We'll be having the buns in the next day or 2. The drippings will be used as the fat in the buns.

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