So, I had a left over mini-slab of pork-belly hidden in the freezer, and figured I'd give it a shot...



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For those who don't know what/who Momofuku's is.....well, it's the hippest most trendy, most foodie, most coolest, most awesomest, most delicious eateries in NYC. If you had to click the link to find out, you're probably not even cool enough to read the rest of this. As as matter of fact....don't...I've already made a reservation for you at Tavern on the Green.

Because this is comfort food, and well...I suck at baking/pastry...and I have an AWESOME Asian market...I bought the buns 10 for 2$...much better than me buying the ingredients that I didn't have only to screw it up. Read the number 3 instruction...




I had brined the pork belly the night before. Now...there is a reason I had a piece of pork belly in the freezer...because it was a shitty cut, and well, I figured I'd use it SOME day...I wish I had a better cut, but for experimentation, this was it.




2.5 hours with foil on, 20 minutes at 450 with it off...


then rest for 20-30 minutes, then chill, then slice...and if you have a good cut, NOT like mine, it will slice up nice.



Very simple, just hoison, cucumber, scallions, pork belly.






all I can say is...wow.


I'd almost match it up against a burger, and coming from me, that says a lot.

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