We were cooking with friends this weekend, so I decided to make David Chang's signature dish - Momofuku pork buns.
First off, I couldn't find pork belly at either Wegman's or Whole Foods, but thank goodness for the Amish market. I got a great thick piece of pork belly there and set it up to brine overnight in a solution of water, salt and sugar.
I followed David Chang's recipe on epicurious, which was actually different than the one in his cookbook. The one online was brined in liquid as opposed to dry-rubbed in the cookbook, and the meat is kept in the juices throughout the whole process, so I figured maybe we'd end up with juicier pork.
After brining for 12 hours, I set to roasting the pork belly - fat side up - in a low temperature oven - 250 degrees for 2 1/2 hours. Then you turn the heat up to 450 and continue baking uncovered for 1/2 hour to crisp the fat.
Next the whole thing is chilled. This let me skim off the fat from the juices, plus it makes the pork much easier to slice.
After cutting into slices, you keep the slices in the juice, then right before serving, reheat covered in the oven.
Chang also had a recipe for the steamed buns, but I wasn't ambitious enough to try those yet. Instead, I bought buns from the Asian market, and steamed them while the pork was reheating.
Finally last step is assembling - hoisin sauce, pork, cucumbers and scallions. Delicious!
Post by fougoo, photos by 1000yregg