Momofuku Pork Belly


3 or more pounds skinless pork belly
1 tbsp + 1 tsp salt per pound of pork
1 tbsp + 1 tsp sugar per pound of pork
ground black pepper


  1. Season the belly with the salt and sugar. Sprinkle with a couple turns of freshly ground black pepper. Set aside overnight, covered, in the fridge.
  2. Place the seasoned belly in a roasting pan. Roast it in a 450°F oven for 30 minutes. Scale the heat back to 275°F and cook for another hour or two, until it’s tender but not mushy.

  3. Remove pork from oven and let it cool to room temperature. Wrap tightly with plastic wrap and put it in the fridge until thoroughly chilled through, a few hours at least, and up to a couple days.
  4. Before use, slice pork into nice, thick slabs, then either brown it in oil or warm it through with a little stock or water in a covered pan. Use as needed.

Source: Dave Chang