To cure 20 lbs of pork bellies:

1qt kosher salt
1qt sugar
1/2 cup coriander ground
1/2 cup black peppercorns
1/4 cup ground cumin
-mix all in large mixing bowl

Coat 20# of raw pork belly completely with dry cure and set in cooler for 24 hours
When curing process is finished, rinse the belly and let air dry
Grill mark each side of pork belly and place in full hotel pan
Cover belly with braising liquid and cover pan with aluminum foil
Place in 300 degree oven for 4-6hours until fork tender

For pressing:

-when bellyhas cooked for 2.5 hours, in a slow 275 degrees oven, remove from oven and let rest in liquid for 30mins. remove belly from liquid and press between two weighted full sheet trays. place in cool and let press for 8 hours

For Crispy Belly:

-portion to desired size and to obtain crispy texture. sear in sauté pan with enough canola oil to coat bottom of pan over high heat. sear all sides

For basting sauce:

-strain braising liquid and reduce until desired consistency. mount with butter and pour over portioned pork belly

Braising liquid recipe:

Mirepoix (see recipe)
Square head braiser
1500mL red wine
2 cups red wine vinegar
2 cups beef base
5 gallons water

-Roast all mirepoix in braiser until all veg is caramelized

-Deglaze with RWV

-Add red wine and reduce by 1/2

-Add water, bring to boil and whisk in all beef base

-Pour over item needed to be braised

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