Adapted from momofuku by david chang and peter meehan.
Roasted Pork Belly
As you see in the picture, we didn't assemble the pork buns completely (which was what they did in momofuku's restaurants) before we served them.
Recipe Summary Roasted Pork Belly
Roasted pork belly with spices.Ingredients | Pork Belly Buns Momofuku
1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste (Optional)
4 pounds whole pork belly
2 tablespoons lemon juice
Directions
Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.
Info | Pork Belly Buns Momofuku
prep:
15 mins
cook:
1 hr 30 mins
additional:
2 hrs 10 mins
total:
3 hrs 55 mins
Servings:
16
Yield:
4 pounds
