Momofuku Pork Belly
This is an adaptation from the epicurious.com recipe, which is supposed to be from the Momofuku Cookbook by David Chang
Servings: 6
Ingredients
- 1 (3 lbs.) slab skinless pork belly
- 1/4 cup kosher salt try to use the diamond crystal brand
- 2 tablespoons white granulated sugar
- 1/2 tablespoon black pepper + more if desired
Instructions
- Nestle the pork belly in a roasting pan or dish. Sprinkle/coat the pork belly liberally with the salt, sugar and black pepper. Alternatively, you can also mix together the salt, sugar and black pepper in a small bowl and rub the mix all over the pork. Cover with plastic wrap and keep in fridge for at least 6 hours but no longer than 24 hours.
- Preheat your oven to 450F. Discard any liquid that accumulated in the baking dish. Place the pork belly in the oven, fat side up, and cook for 35 minutes. Next, turn the oven temperature down to 250F and cook for another 30 to 45 minutes, or until the belly is tender - "it shouldn't be falling apart, but it should have a down pillow-like yield to firm finger poke." Remove the pan from the oven and transfer the belly to a cutting board. Allow the belly to cool slightly. Slice and enjoy!*
Notes
*From epicurious.com:
If you want the neat, clean slices, do this: "When it is cool enough to handle, wrap the belly in plastic wrap or aluminum foil and put in fridge until it's thoroughly chilled and firm. (You can skip this step if you are pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.) Cut the pork belly into 1/2-inch thick slices that are about 2 inches long. Warm them for serving in a pan over medium heat, just for a minute or two, until jiggly soft and heated through.