Pork belly for ramen, pork buns & just about anything else from Momofuku by David Chang and Peter Meehan

  • pork belly
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on April 04, 2022

    Recipe calls for 450F 1hr then 250F 1hr to 1.15. But at 30 mins in @ 450F mine was blackening on all the high spots and the fat in the pan was starting to smell a bit acrid, so reduced to 250F at 30 mins instead of an hour then cooked for the full hour at 250F. So next time will try at a lower heat, maybe 400F for the first hour? It was also a bit too salty for us. For a 3lb belly the recipe calls for 1/4 cup salt plus 1/4 cup sugar. I would reduce this by half perhaps. The pork belly was delicious even with the above issues.

  • imaluckyducky on October 08, 2019

    Holy moly 5 stars. Perfectly cooked - overnight curing is a must. The rendered fat with frond is happily stored in a mason jar in the fridge and made this morning's scramble low-key piggy.

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