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1
Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl.
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2
Rub the pork with the brown sugar mixture.
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3
Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
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4
Make the sauce: Heat the vegetable oil in a saucepan over medium heat.
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5
Add the onion and cook until soft, about 5 minutes.
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6
Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes.
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7
Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt.
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8
Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes.
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9
Let cool 15 minutes, then transfer to a blender and puree until smooth.
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10
Set aside about one-quarter of the sauce for serving.
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11
Remove the pork belly from the refrigerator about 30 minutes before grilling.
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12
Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side.
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13
For charcoal, push the coals to one side.
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14
Place a drip pan under the grates on the cooler side of the grill.
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15
Brush the grill grates with vegetable oil.
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16
Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking.
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17
Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes.
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18
Transfer to a cutting board and let rest 20 minutes.
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19
Slice the pork belly and serve with the cornbread and reserved sauce.
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20
Per serving: Calories 574; Fat 39 g (Saturated 13 g); Cholesterol 63 mg; Sodium 1,609 mg; Carbohydrate 47 g; Fiber 3 g; Protein 11 g
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21
Photograph by Yunhee Kim
