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Tenderloin
Right, I'm trying to recreate a Korean pork belly burger I love at my local cafe... I know enough about Korean food to get the sauce, garnishes close but I've never actually cooked pork belly before.
I've got a slab or pork belly, and in the burger it has a crispy skin and is sliced thinly. Is this a roasting job? And how does pork belly cook in the oven *? Is there a risk of it drying out?
* It can be marinated beforehand, I'd use soy, sesame oil, ginger and garlic as the base, maybe with a touch of miso.