David Chang's Momofuku Pork Belly

Place the pork belly on a roasting pan. In a small bowl, mix together the kosher salt and sugar, then rub this mixture all over the pork belly, discarding any excess. Cover the pan with plastic wrap and place in the fridge for 6 to 24 hours. After refrigeration, discard any liquid from the pork belly tray. Preheat oven to 450F (232C). Place the pork belly fat side up and cook for 1 hour, basting with the rendered fat halfway through. Turn the oven temperature down to 250F and cook for 1 more hour, until the belly is tender but not fall-apart (like a down pillow). When cool enough to handle, wrap the belly tightly in plastic wrap and refrigerate until thoroughly chilled. To serve, cut the pork belly into 1/2-inch slices that are about 2 inches long. Warm them in a pan over medium heat for just a minute until they are jiggly and heated through. Serve on a bun with hoisin, quick pickled cucumbers (Momofuku recipe recommended), sriracha (optional), and sliced scallion.