David Chang’s Momofuku-Inspired Pork Belly

I don’t typically like to copy recipes, and I especially don’t like to take credit, earn clout, kudos, etc. from a copied recipe, but there’s no way around this Momofuku Pork Belly recipe. All credit in the world goes to the legendary chef David Chang, the mastermind behind the Momofuku empire. Momofuku is, hands down, one of my favorite places to eat. Anytime I find myself in Las Vegas or New York City, I carve out time for a pit stop at Momofuku. This pork belly recipe went a long way in building that foundation for which the Momofuku empire was built upon.

You can use this pork belly in sandwiches, buns, ramen dishes, and so much more. You can eat it on its own. Pork belly can replace bacon in any dish that calls for such, but it’s so much more versatile. Although bacon is from the same cut of meat – the pork belly – the curing process makes bacon almost a different entity. Especially, any store bough bacon is going to be a far cry from fresh pork belly like the recipe below calls for. If you can find uncured, freshly cut bacon, that’s great, but those packaged brands found in your local grocer are loaded with salt and nitrates used to preserve the meat, which ultimately morphs the flavor.

Who is David Chang?

David Chang is a prominent American chef, restaurateur, and television personality. He is best known for his innovative approach to cuisine and his influential contributions to the culinary world.

In 2004, David Chang opened his first restaurant, Momofuku Noodle Bar, in New York City’s East Village. The restaurant garnered critical acclaim for its inventive take on Asian-inspired cuisine, blending traditional flavors with modern techniques. This success led to the expansion of the Momofuku brand, with additional establishments including Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Milk Bar, each offering a unique dining experience.

David Chang’s culinary talents have been widely recognized in the industry. He has received numerous accolades, including multiple James Beard Foundation Awards, which are considered prestigious honors in the culinary world. In 2009, he was named one of Time magazine’s “100 Most Influential People.” Chang’s restaurants have also been awarded Michelin stars, a symbol of culinary excellence.

David Chang’s influence extends beyond his culinary achievements. He has played a significant role in shaping the food landscape, pushing boundaries, and challenging norms. Through his restaurants, television appearances, writing, and entrepreneurial ventures, Chang continues to inspire and captivate audiences with his innovative approach to food, cultural exploration, and storytelling.

David Chang’s Momofuku-Inspired Pork Belly

5.0 from 3 votes

Course: MainsCuisine: AsianDifficulty: Medium

Servings

6

servings

Prep time

22

hours 

Cooking time

2

hours 

15

minutes

Total time

24

hours 

15

minutes

Inspired by David Chang, legendary chef behind the Momofuku empire, this recipe yields tender, succulent pork belly with a crisp, golden skin

Ingredients

• 3 pounds skinless pork belly slab

• 1/4 cup salt

• 1/4 cup sugar

• 1 tablespoon ground black pepper

Directions

• Combine the salt, sugar, and pepper. Evenly rub the mixture around the pork belly and place in a an airtight container (like a plastic bag) for up to 24 hours, but no longer. If you’re in a pinch, a minimum of 6 hours will get the job done.
  
  
• Heat an oven to 450°. Remove the pork belly from the refrigerator and allow to come to room temperature. Discard any liquid and shake off any excess salt, sugar, and pepper. Roast, fat side up, at 450° for 1 hour. It’s may get smoky, so it’s fine if you need to cut the cooking time down during this step. You can make up for it in the next step.
• Turn the temperature down to 250° and continue cooking for 1 hour and 15 minutes. Baste the pork in its own fat a couple of times during this process. Once its cooked for approximately 2 hours and 15 minutes in total in the oven, remove the pork belly and let it cool.
• Cooling the pork belly completely through will help you slice and serve it more easily. You can reheat it in a frying pan for 1-2 minutes before serving. Remember, the pork is already cooked, so we’re simply just heating it up at this point. Don’t cook it anymore.

Recipe Video