I’ve seen a bunch of Momofuku pork belly recipes on the net. I’ve looked at the book. And I’m telling you it’s all wrong. All the recipes are the same. Cure it up to 24 hours. Blast it at 450 for an hour. Drop the temperature to 250F and then cook it to 165F. That’s a recipe for tasty but tough pork belly. Chewy. Not the Momofuku pork belly magic. No way. Not close.
My lesson on Momofuku pork belly – in the kitchen at Momofuku
Don’t write me off here. I was at Momofuku. I asked the waiter how they make the pork belly. It went like this… “How do they cook the pork belly?” “They cure it and roast it.” “What temperature?” “I’ll be right back.” Different guy shows up at the table. “They cook it at 290F.” “Thanks. For how long? “Please come with me sir”
No secrets anymore
Off I went to the kitchen. That’s how I got my lesson. I spoke to the chef. Not David Chang though. That would have blown my mind. But still, good enough. This is the lesson I got for the Momofuku pork belly. Just as I was told. And I believe it because it’s just how I remember the pork belly.
The cure, I was told, is half salt, half sugar and a bit of pepper. I don’t like things too sweet so here I cut the sugar in half. That’s the only variation I made. I’ve tried it both ways. Both crazy good. I just like it better with less sugar. Skin the pork belly. 12 hour cure. Bake at 290F to an internal temperature of 190F. Rest. Done. That’s all there is to it. Next time you want the Momofuku pork belly experience, make this. Make pork buns. Put it in your ramen. Or in the best ever pork belly sandwich. Slice it up and serve it with ponzu dipping sauce. Or just stuff your face when it comes out of the oven. It’s all good. Really, really good.
