After going to Momofuku last year in Toronto, we wanted to see if we could make this from scratch. This recipe is based of David’s Chang’s Momofuku Pork Belly.
Step one – The cure
- 3 pounds of skinless pork belly
- 1/8 cup table salt
- 2 tbsp white sugar
- 1 tsp black pepper
Combine the sugar, salt and black pepper and mix well. Put the pork on the cookie sheet and coat the pork belly liberally with the sugar, salt and black pepper mixture. Refrigerate the pork belly, uncovered for 12 hours.
Step two – Bake
Pre-heat your oven to 290°F.
Remove the pork from the fridge, brush any remaining cure from the surface (or give it a quick rinse) and place it in a baking pan large enough to hold it comfortably. Cover with foil and place in the oven.
Cook to an internal temperature of 190F. About 4 hours. But start checking after two hours.
Remove the pork from the oven and let rest 10-15 minutes. Slice and serve.
Sides
- Pickled Carrots, Radishes or daikon, Red Onion
- 1:1:1 sugar to vinegar to water (I experimented with both Apple Cider, Rice, and White vinegar).
- Cilantro, green onion
- Cucumber
- Hoisin Sauce
Bao
We made a basic bao recipe from water, flour, sugar, yeast recipe and steamed them but I think we will buy them next time at T & T for $1.99.
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