I'm doing the Momofuku pork belly (from the recipe for ssam, though some may go into ramen as well). Have a little over 2 lbs, from H Mart in 3 mostly equal slices. There are two of us at home, spouse is not always a big pork belly lover, so after I roast the 3 pieces there "may" be more than we can eat in a few days. There certainly will be more than we can eat in 1-3 days.
Has anyone frozen extra belly? I'm already curing it per the salt and sugar in the recipe - wondering if freezing 1 slice before roasting would be a good idea. Or freezing after roasting but before browning/crisping on the grill?