Pork Belly
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Pork belly.
I couldn’t tell you the first time I had it, because I don’t remember.
Son’s family eats it, boiled and with a shrimp fish sauce. I’ve learned to love it.
![](http://img.fridgg.com/550w_18640000_75___farm5.static.flkr.com/4060/5156901357_903232ed27_b.jpg)
But that pork belly is not this pork belly. No, this is more comparable to the type of pork belly that you get in a hot steaming bowl of green curry ramen, on a dark, cold, rainy night, in the part of Tokyo that tourists don’t often frequent.
![](http://img.fridgg.com/550w_18640000_75___farm2.static.flkr.com/1320/5157511968_166e59f9ac_b.jpg)
Or in the center of a fluffy steamed bun bought at a food stall in the basement of a department store, after spending a day photographing snow monkeys in snowy Nagano.
At least, that’s what I associate it with.
![](http://img.fridgg.com/550w_18640000_75___farm5.static.flkr.com/4148/5156903917_3e036def1c_b.jpg)
The point is, I discovered in Japan that not only do I like pork belly… when done right, I LOVE it. (After all, it is the same cut of meat that bacon’s made from, so what’s not to love?)
Obviously, I had to learn how to make it someday.
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When I saw the recipe in Momofuku (I really cannot rave enough about that book. But I won’t post every recipe from the book here, as much as I want to cook every recipe there… you’re going to have to go out and buy it yourself. ~_^), I knew I had to make it. We went out and got a nice, big, beautiful slab of pork belly just a few days later.
A note: two lbs of pork belly (or three, if you follow the recipe), can look like a lot. But, alas, it shrinks while cooking! So don’t worry that it will be too much. I promise there’s absolutely no way you’ll have any problem finishing it all up. Most definitely not. ^_^
Another note: As is, this is amazingly good. But next time, we’re planning on adding a tablespoon or so of five-spice or togarashi (we haven’t decided which yet) to the sugar/salt rub. We sprinkled some on after the fact, and it adds additional depth to the flavor of the pork belly.
![](http://img.fridgg.com/550w_18640000_75___farm2.static.flkr.com/1237/5156906031_5c7f3e60c9_b.jpg)
Pork belly, from Momofuku.
(Edit: since posting this recipe, I’ve changed the ratios that I use, so I’ve updated the recipe to reflect that. The original recipe calls for 1/4 cup each of sugar and salt. These days I double the sugar, halve the salt (it was WAY too salty), and add the five spice at Son’s request.)
Ingredients
- 2 lbs pork belly, skin removed
- 1/2 cup sugar
- 1/8 cup salt
- 1 tbsp five spice
Cooking Directions
- Mix the salt and sugar; rub onto the pork belly. Refrigerate for 6-24 hours, discard any juices.
- Preheat oven to 450°F.
- Roast pork belly in a close-fitting roasting pan for 1 hour, basting with the rendered fat at 30 minutes.
- Turn the heat down to 250°F, cook for about 1 more hour.
- To get clean slices, it’s recommended to refrigerate the meat before slicing it. But if you’re impatient like me, just go for it.
- Enjoy! Best served with a salad or other fresh vegetables, and a starch like rice or bread.
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