Vietnamese sandwiches and ramen. We opened up our Momofuku cookbook just to look up the recipe, and ended up reading the whole book cover to cover. In addition to containing awesome recipes such as this one, the book in its entirety was also a great read!
|On day 1, combine the salt and sugar together. Remove the skin off the pork belly if needed.|
|With the pork belly in a small rimmed baking sheet, rub the salt and sugar mixture all over the meat, discarding any extra. Cover it with plastic wrap and store it in the fridge overnight, or from 6-24 hours.|
|On day 2, preheat the oven to 450°F. Throw out any liquid that has accumulated in the baking sheet.|
|Roast the pork, fat side up, for 30 minutes, then baste. Roast for another 30 minutes.|
|Bump the oven down to 250°F. Cook the pork belly for 60-75 more minutes until it is tender. Transfer the meat to a plate to cool, then wrap in plastic wrap and chill in the fridge overnight.|
|On day 3, slice the pork belly into 1/2-inch thick slices. Warm the slices in a pan for 1-2 minutes, then serve immediately.|
source: David Chang's Momofuku