This is the master recipe for pork belly at Momofuku—the stuff in the buns, the ramen, this is it. It’s embarrassingly simple. The idea is to add pure, clean pork flavor to a more complicated, layered dish. It takes at least a day and a half, ’cause there’s a lot of necessary chilling between steps, so plan in advance, or no pork for you.
- 3 or more lbs skinless pork belly
- 1 T + 1 t salt per pound of pork
- 1 T + 1 t sugar per pound of pork
- + black pepper
Season the belly with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit overnight, covered, in the fridge.
Throw the seasoned belly in a roasting pan. Blast it in a 450°F degree oven for 30 minutes. Scale the heat back to 275°F and let it ride out for another hour or two, until it’s tender but not mushy.
Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it’s thoroughly chilled through—a few hours at least, and up to a couple days. At that point, slice it into nice, thick slabs, then either brown it in oil or warm it through with a little stock or water in a covered pan. Deploy as needed.