Chef Parente emphasizes the importance of curing pork belly, stating that it allows "flavors to penetrate...and improves the texture, which can otherwise be tough." This deep penetration of flavor is key in elevating the dish.
Using a curing mixture of salt and maple syrup, Chef Parente notes that this process results in a "great sweet-and-savory flavor profile" which enhances the overall flavor experience of the pork belly.
Parente provides a specific curing recipe for a 3-pound slab of pork belly, highlighting the importance of ratios: "...¼ cup of maple syrup, ¼ cup of brown sugar, ¼ cup of kosher salt...".
He encourages home cooks by explaining that curing and cooking pork belly simply requires "patience and a good cure-blend", making it approachable for anyone.
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