Make four days prior to assembling joong. Learn more about joong here.
- 1/2 pound boneless pork belly, rind removed
- 1/2 cup kosher salt
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Rinse belly under cold running water and pat dry with paper towels. Rub salt into pork, coating every surface. Place in heavy-duty zipper-lock bag and allow to cure for at least four days in refrigerator, flipping bag once a day.
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Remove from bag, rinse under cold running water, and pat dry with paper towels. Store in refrigerator for up to 2 weeks or in freezer wrapped in foil in heavy-duty freezer bag for up to 6 months.
This Recipe Appears In
- How to Make Joong/Zongzi, Pork-Stuffed Glutinous Rice Bundles