Making Pork Belly-Style Roast with Cost-Effective Pork Shoulder

Score the skin side of the pork shoulder deeply in a diamond pattern.

Rub salt thoroughly into the scored cuts.

Leave it in the refrigerator for about 30 minutes to dry out the surface moisture.

Wipe off any remaining moisture on the surface with a paper towel.

Place the pork in a pan over medium heat with the skin side down and cook for a long time until the skin becomes crispy.

When searing the sides of the meat, increase the heat and patiently cook slowly until the skin is crispy.

Turn the skin side up and cook at approximately 160 degrees for 40 minutes.

Use foil to create a barrier in the pan, add water, and baste the sides while keeping the skin away from the steam to cook the inside for another 20 minutes.

Remove the pan, add salt, orange juice, and butter to create a sauce, and reduce it until the skin is golden and crispy.

Add orange juice, butter, rosemary, and asparagus together to cook as a side.

Slice the finished meat, plate it, and drizzle with the sauce to serve.