pork belly

As previously mentioned, I’ve been just a little obsessed with pork belly.  One of pork belly recipes I recently tried was Momofuku’s signature Pork Buns, which can be found in David Chang’s Momofuku cookbook.   They came out amazing.  Get ready to drool.

These were so savory and succulent.  I can’t believe how easy (and inexpensive) they were to make.

These pork buns are basically braised pork belly, cucumbers, hoisin sauce, and green onions sandwiched together by some soft Chinese steamed buns.

When it comes to braising pork belly (or braising/roasting any meat, for that matter), there are two schools of thought on how it should be done.  Method one is to use high heat to sear the meat and then low heat to slowing cook it.  Method two is to first slowly cook the meat in low heat and then finish the meat off in high heat to create the crispy exterior.

It seems like David Chang has used both of these methods.  The one in his Momofuku cookbook, and the recipe he shared with www.gourmet.com.  Both recipes are extremely easy and essentially the same (just reverse in process).  I went with the recipe in his cookbook, which follows the first method.  The initial high heat renders out a bunch of fat so that when you get to the low and slow, you’re basically confiting the belly in it’s own pork fat bath.

The result:

My place smelled so good while this was in the oven.  Pork belly heaven.

I should warn you that although this recipe was easy, you will need to start making this a day or two in advance of serving.  This is because you will need to brine the pork belly for at least six hours before braising (I brined it overnight).  Plus, after you braise the pork belly, you will need to put it in the refrigerator to chill so that it can be cut into pieces.

Don’t try to slice the pork belly warm because it will fall apart on you.  Trust me, I tried (I couldn’t wait to try it when it came out of the oven!).  Big mistake.  So please make sure the pork belly is chilled, and then slice away!

Heat up the sliced pork belly.  Then it’s ready to be assembled on some steamed buns with some hoisin sauce, cucumbers and green onions.

Please note, Momofuku’s recipe calls for homemade pickles instead of cucumbers.  I just prefer fresh cucumber slices over pickled ones.  The recipe for the homemade pickles can be found here.

Okay folks, I have a confession.  Don’t hate me.  I was too lazy to make my own steamed buns.  Instead, I picked up some pre-made ones in the freezer section of a Chinese market.  I’ve made steamed buns in the past with my mom, and in all honesty, I personally think homemade steamed buns are not worth the hassle, especially when you’re not making a lot of it (my mom makes enough for a small army each time she makes them).  With that said, if you want to try making them, please don’t let my own laziness influence you.  You can find the recipe here.

Here’s another one assembled in another order.  The order you put the ingredients on the steamed bun really doesn’t matter – just make sure the pork belly is there!


Okay, I won’t tease you anymore with pictures.  Here’s the recipe:

Pork Buns

Print this Recipe!

Adapted from David Chang’s Momofuku Pork Bun Recipe

Makes 8 buns
Prep time: 20 minutes
Total cooking time: 2 hours
Ready in: 9 hours


  • One 2-pound slab of pork belly (with the skin removed)
  • ¼ cup kosher salt
  • ¼ cup sugar
  • 1 cucumber, thinly sliced
  • Hoisin sauce
  • Green onions, chopped
  • 8 steamed buns


  1. Place the pork belly in a small roasting pan (or any oven safe pan) just big enough to hold the pork belly snugly.
  2. In a small bowl, mix the salt and sugar together evenly.
  3. Rub the salt and sugar mix over the pork belly.  Try to use as much of the mixture as possible.  Discard any excess mixture.
  4. Cover the pan with a plastic wrap and place it in the refrigerator for about 6 to 24 hours.
  5. Preheat oven to 450 degrees F.
  6. Discard any liquid that came out in the pan.  Place the pork belly in the oven, uncovered and fat side up.
  7. Cook for 1 hour.  Baste the pork belly 30 minutes into this hour with the rendered fat.  Continue to baste it until the pork belly has a golden brown exterior.
  8. Reduce the oven temperature to 250 degrees F and cook for another hour, or until the belly is tender.  To test if it’s tender, firmly poke the top of the pork belly with your finger.  It should have a down pillow-like feel.  If the pork is falling apart, then you have cooked it for too long.
  9. Remove the pan from the oven and transfer the pork belly to a plate.  Allow the pork belly to cool slightly.
  10. When the pork belly is cool enough to handle, wrap the belly in plastic wrap and place it in the refrigerator.  Allow the pork belly to thoroughly chill.  This will allow it to firm up, so it can be sliced.  Trying to slice the down pillow-like pork belly is be a disaster.
  11. Remove the pork belly from the refrigerator and remove the plastic wrap.
  12. Cut the pork belly into ½ inch thick slices.  Warm them in a pan over medium heat or in a microwave for just a minute.
  13. Place these in a steamed bun and garnish with some sliced cucumbers, chopped green onions and hoisin sauce.
  14. Eat immediately.


Pork Belly

March 3, 2011 · 1 comment

in asian food,food,recipe

In recent years, pork belly has become all the rage at high-end restaurants — from braised sliced pork belly for a bowl of ramen noodles to pork belly buns (such as the infamous pork belly buns at David Chang’s Momofuku’s Noodle Bar).  Pork belly has always been pretty popular in Asian cooking, so I’m excited to see chefs use it more and more at gourmet restaurants.

So, what is pork belly?  It’s basically the same cut of the pork where bacon comes from – the belly (duh).  But, unlike bacon, pork belly is not cured.

Besides its indescribable deliciousness, one reason I love cooking with pork belly is because it’s so easy.  Unlike some foods, pork belly comes out the best when it’s cooked simply — meaning, all you need is some salt and a stove or oven.  The natural flavor of the pork will work its magic for you.  Lazy people rejoice!

After its cooked, pork belly comes out juicy and crispy at the same time.  The word, unctuous, was made popular by pork belly (true story).   If you google unctuous, pictures of pork belly will result … and you will be hungry (so be forewarned).  And if you’re me, you’ll proceed to look up as many recipes as you can for pork belly and contemplate which ones you should make.

And when you arrive at the Asian market to find a slab of pork belly, and realize that they are only $1.50 – $2.50/lb., you realize your wallet will allow you to make more recipes than you initially thought!  So, the only dilemma that remains — what to make first???

Here are my five suggestions:

1.  Pork Belly Buns.

Photo courtesy of Marcus Nilsson

2.  Five Spice Braised Pork Belly

Photo courtesy of chezpim.com

 3.  Braised Pork Belly Noodles

photo courtesy of www.foodmayhem.com

 4.  Japanese Braised Pork Belly

Photo courtesy of www.justhungry.com

5.  Chinese Red-Cooked Pork (Hongshao Rou)

Photo courtesy of appetiteforchina.com

If you weren’t hungry before, you must be now.  I did warn you,  didn’t I?

Recently, I made Momofuku’s popular Pork Buns (which can be found in the Momofuku cookbook) as well as braised some pork belly for ramen noodles.  They came out amazing (I’ll post up my results soon).

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