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Momofuku Roasted Pork Belly Buns

 

I have been totally craving pork belly and came across this recipe. I modified it slightly to what I had on hand.  Sorry for the bad pics…it is hard to cook and take pics with a 3 year old trying to tackle you for your camera.

Ingredients:

3 lbs of pork belly cut into big strips about 3 inches thick

Brine:
1/3 cup of sugar
1/3 cup kosher salt
3 cups of water

buns (you can purchase at the asian market in the frozen food section)
plum sauce or hoisin sauce
sliced scallions

Directions:

Cut the pork belly in thick strips and brines overnight.  Take out of the brine and dry the skin part thoroughly.

Roast the pork belly at 475 degrees for about 1 hour or until pork is tender.  The time will fluctuate depending on the thickness of the pork belly.

let pork belly cool slightly to make slicing easier.

 
 
 

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  1. […] Food and Drink list what I made for dinner last night and also had for breakfast this morning. Momofuku Roast Pork Belly Buns Ex-New York Times Food Critic Frank Bruni says it "remain(s) the city's most perfect finger […]

  2. […] Originally Posted by RoryQ Pork belly. I bought a whole pork belly that time (it came all rolled up, probably 2-3kg) and cut it up like that when I got home. we eat a lot of pork belly in my culture. one of my favs, Momofuku Roasted Pork Belly Buns: […]

 
 

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