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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.


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

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


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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