It will not give you a crispy crackling pork belly so don't even try... Use this in ramen, pork buns and sandwiches. That’s all there is to it. 1. Momofuku is group of multi-awarded restaurants opened by Chef David Chang in New York, Sydney, and Toronto. I’ve looked at the book. That would have blown my mind. The recipes you need to make Momofuku ramen at home are right below. All the recipes are the same. Wrap in tight layers of cling wrap each slice then put in a freezer ziplock bags. Your email address will not be published. I have avoided naming brands as much as possible but I do use Diamond Crystal exclusively. If you use Morton's kosher, you need to reduce the salt by 50%. And now updated it to the specific brand despite my strong desire not to specify brands on this blog. You can if you want. This is my go to quick pork belly for ramen so I make it a lot. All rights reserved. Required fields are marked *. This site uses Akismet to reduce spam. Should work but that’s not Momofuku pork belly…, For as long as any cooked pork is good for. Do not use table salt. https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam If you don't have one, use your cookie sheet. If you are going to try it with regular table salt roll back by almost half. This fantastic instant pot ramen broth made from pork hock, bacon, chicken, konbu, and shiitake packs a flavor punch. Depending what you are using it for, I would stay away from smoked salt. Or just stuff your face when it comes out of the oven. Combine the five-spice, 1 tsp [2 tsp] salt and 1 tbsp [2 tbsp] vegetable oil in a small bowl. Heat the oven to 450F. Wrap it up tightly in serving sized slices, about 1-1/4 inches thick (3cm) slices. Remove the pork from the oven and let rest 10-15 minutes. Have you tried to freeze any of this in the fortunes for later? Any recommendations for using the skin? I then turned up the temp to 425F for 5 minutes. That’s how I got my lesson. If this recipe is salty, you made it wrong. This recipe calls for a specific type of kosher salt. Discard any liquid that accumulated in the container. This pork belly recipe is perfect! Heat a large, wide-based pan (preferably non-stick) over a medium heat. I’ve looked at the book. There are two of us at home, spouse is not always a big pork belly … Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Minimal effort for an awesome tasting pork belly. I made the mistake of using the skinless pork belly from Costco, which is not a slab but cut in strips. Decant the fat and the meat juices from the pan and reserve for other uses. Did you use a rack in the pan? You will likely have too much so don't feel like you have to use all of it. 90 minutes doesn’t give the collagen much time to break down, which is what would help make it tender, and that reaction happens as low as 160F and up to 180F. Chewy. Thank you for sharing the recipe. Since I had smaller strips I only cooked the pork at 450 for 30 minutes and the rest of the time at 250. for one serving. In this pork belly ramen recipe, I use homemade ramen noodles (optional), and my super simple Oven Roasted Crispy Pork Belly that’s crisped up just before adding to the soup. Really, really good. The recipe states you don’t need to use all the cure. Pan-fry slices if you want a bit of crust. Nothing different here…. I use an IR gun to measure oven temperature whenever I use it for something like this so I know I am at 290F. You should be OK. Internal temp is really the critical thing. And this is how they do it. This is part 2 of my Momofuku ramen guide.. Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger … It’s tasty stuff:-) I think, if you vacuum sealed it, you would be OK though. Won’t be exactly what they do at the restaurant though. But start checking after two hours. I just like it better with less sugar. I also prefer to not use as much sugar...just a light sprinkle. 2 pound slab of boneless pork belly… Each restaurant has become very popular and well-loved for their signature dishes like the Momofuku Noodle Bar Pork Buns, Momofuku Noodle Bar Momofuku Ramen, Momofuku Milk Bar Crack Pie and Momofuku … Do I wash the salt,sugar mixture off before baking? That’s a recipe for tasty but tough pork belly. Refrigerate for at least 3 hours or overnight. Just try again. I have updated the recipe to to suggest brushing off the cure or rinsing the pork before cooking as this does seem to be an issue people are running into. I can't tell you how long this will take because I don't know how thick your pork belly is. Cure it up to 24 hours. I asked. Drop the temperature to 250F and then cook it to 165F. I had a three pound piece and cooking at 290F it took less than 90 minutes to hit 190F in even the thickest part. https://www.recipetineats.com/momofuku-bossam-korean-slow-cooked-pork To re-heat, steam slices if you want it meltingly tender. Cut the pork belly into 1/2-inch thick slices that are about 2 inches long. Glad you liked it! Not David Chang though. Warm them for serving in a pan over medium heat, just for a minute or two, until jiggly soft and heated through. Next time you want the Momofuku pork belly experience, make this. I spoke to the chef. Refrigerate the pork belly, uncovered for 12 hours. I used Alessi kosher salt (the recommend brand is not available in my area) I used 1/4 cup salt with 1/4 sugar for the cure. ramen recipe adapted from David Chang’s Momofuku cookbook. I’ve seen a bunch of Momofuku pork belly recipes on the net. Can I used smoke Maldon salt, and brown sugar? Remove the belly from the oven and allow to cool then carefully slice off the bones and place the belly … Drop the temperature to 250F and then cook it to 165F. Adapted from this recipe. I'm quite sure part of the reason is that too much of the salt/sugar mixture is used on all sides of several strips - when in the recipe it's just the top and bottom and sides of one 3 lb slab. Use Diamond Crystal kosher salt, NOT TABLE SALT. This recipe seems off. Steaming seperately seems redundant. Pre-heat the oven to 160°c. DO NOT USE TABLE SALT OR ANY FINE GRAIN SEA SALT DERIVATIVE THEREOF!!!!! While I strongly suggest you check out part 1 of the ramen … Don't use table salt. https://firstwefeast.com/eat/2014/05/momofuku-pork-buns-recipe Have a little over 2 lbs, from H Mart in 3 mostly equal slices. Thank you, Brown sugar should work. 12 hour cure. As others have mentioned, decent recipe but very salty. I didn’t have much faith in the cookbook either. Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and … This recipe calls for a specific type of kosher salt. I don’t know how accurate your oven thermometer is and I don’t know how thick your pork belly is so I don’t know what to tell you. I was so happy when they shared their recipe with me. I'll do that next time. It’s all good. Cook to an internal temperature of 190F. Diamond crystal kosher salt. You can get your butcher to do this for you. Keep cure on, start at 450° for first hour, baste and rotate every 30 min., crank down to 250° for last hour. Glad you like it too! It is much denser and therefore more salt by weight for any given volume. Wait until it cools. Rest. I am very sorry to hear that. While I appreciate the written recipe, always remember to wash off the salt cure! Pull out a cookie sheet. Run the blade along the skin, pulling the flap of skin up as you go along. I do find a lower initial temperature works better. Remember, pork belly is not bacon. Discard them. 30 minutes before serving: Remove the chilled pork … Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown. 1 to 0.75 to 2 I think. I don’t like things too sweet so here I cut the sugar in half. Put it in your ramen. The cure, I was told, is half salt, half sugar and a bit of pepper. Anywhere you want some pork belly goodness! 2. I expect even cooking at just 190F you’d hit equilibrium in under four hours. Not the Momofuku pork belly magic. Both crazy good. The pork belly is to die for! I baked it in a glass ovenproof dish with a few tablespoons of water on the bottom, then sealed it with aluminum foil. Rub the five-spice mix deep into the criss-cross pattern. I used kosher salt in place of table walt. If you used kosher salt (not table salt), followed the cure period and discarded the drippings it should have been on the salty side of balanced. That’s a recipe for tasty but tough pork belly. This recipe will give you meltingly tender pork belly every time. (for example saute vegetables). Momofuku pork belly is so good a restaurant empire was built on it. I’d just throw it in the ramen broth when you add the noodles. Tried the recipe and loved how it turned out. If you want to try it with table salt please roll way back on the amount of salt you use. You aren’t really using the drippings so it’s not so critical. Just want to thank you for the recipes! I do know you would be waiting a long, long time if you tried to cook at 190F so I wouldn’t recommend anyone follow that piece of advice. Excuse the language translation here. I made a 3pound pork belly and cooked it for 2 1/2 hours in a glass dish. In addition to containing awesome recipes … Remove the the pan from the oven and transfer the belly to a plate. There are seven sub-recipes to pull it together: Ramen broth – p40, Tare – p42, Pork belly – p50, Pork … All the recipes are the same. (You can skip this step if you are pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.) I couldn’t stand it anymore and took the plunge to make ramen, my first experience with Japanese cooking ever. I like to try for a no-waste kitchen. Even though I used Diamond Crystal kosher salt, it was too salty. Don't go much over 14. Do you mean you used table salt? 4. Your email address will not be published. I have never found it too salty. I’ve tried it both ways. 5. Slice it how you want to serve it and then steam it until it is warmed through. Not close. Based on the delicious but complicated recipe David Chang published in Momofuku, my version enlists the aid of the instant pot or pressure cooker to get it ready in just a couple of hours.Serve with ramen… I have to say, I never tried the version in the cookbook because it didn’t seem likely to achieve the texture of the restaurant, so thanks for posting this. And I’m telling you it’s all wrong. I always use pork belly for my Chashu recipe, but if you try pork shoulder, let me know. This is exactly what they taught me. In fact it tells you to not feel obliged to use all the cure. Cover with foil and place in the oven. I have made this recipe several times. Momofuku Ramen. 3. I’ve never tried to freeze it. It's perfectly seasoned - although I never use all of the salt/sugar mixture. I notice that other David Chang recipes (as for Pork Belly Buns), the pork belly is brined in a bag for 12 hours, so when it's roasted, it wouldn't have the crust of salt and sugar that results in this recipe. Powered by the Parse.ly Publisher Platform (P3). Use at once. (my belly is a bit thin, but hopefully will be ok). When it is cool enough to handle, wrap the belly in plastic wrap or aluminum foil and put in fridge until it's thoroughly chilled and firm. And my youngest thinks the fish cakes look like something out of Hello Kitty, so she was on board before she even tried it. https://www.jamieoliver.com/recipes/pork-recipes/pork-ramen Try not to go less than 10 hours. Fatty side up for both. It works with diamond crystal. I followed the recipe to the letter and the meat was so salty it was inedible. I’ve seen a bunch of Momofuku pork belly recipes on the net. Not pack it in the cure mix. Do you remember the lovely ladies that I introduced you to, Sonia and Krista, from Gunpowder Ranch and Roasting (Theyre the urban California girls who now run a ranch here in Bend, Oregon.)? Just lay the pork belly in the pan…. Skin the pork belly. It took 2 hours for the 1.5 lb piece to cook to 180F. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy! The drippings will be too salty to use. It really depends on whether the final dish you are making would be better with smoke I guess…. Allow the belly to cool slightly. And I believe it because it’s just how I remember the pork belly. Place the unopened pouch containing the pork belly skin side down between two baking trays and a weight in top to flatten the skin. I personally would not recommend using pork loin for this recipe. I have this in the oven now…was lucky enough to score a cheap pork belly. I have a pretty high sensitivity to too salty so I’m at a bit of a loss. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Questioning if 290F is really correct if the expectation is that a 3lb piece could take 2-4 hours. Done. Unsure if it was something I did or just the recipe. Up to you of course. It came out perfectly seasoned. It’s addictive stuff for sure. I always just eat it all up. But still, good enough. Just follow a few basic steps and it's pretty much impossible to go wrong. I thought the pork belly overall came out really good. Just as I was told. I just followed your pork broth recipe and the result was amazing! It probably doesn’t make much of a difference for the cure – I just always do it that way…. Hi there! That’s the only variation I made. Combine the sugar, salt and black pepper and mix well. Melting tender and deeply flavoured. Just follow a few basic steps and it's pretty much impossible to go wrong. Once it’s cooked, rapid chill the sealed bag containing the pork in an ice bath. This is the lesson I got for the Momofuku pork belly. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Preheat oven to 275°F. I asked the waiter how they make the pork belly. Bacon is made of pork belly. If you screw up don't worry. Thanks for the recipe, I don’t use a rack for this recipe. Table Salt:Mortons:Diamond Crystal I currently have the pork belly drying in the fridge. Blast it at 450 for an hour. The pork was very moist, not sure how I would remedy the saltiness if using smaller strips though. Cure it up to 24 hours. At the restaurant. No way. How do I steam it to make it the next day for ramen? It's tested with diamond crystal. This is like BBQ. All text and images are © 2016-2020 www.glebekitchen.com. Bake at 290F to an internal temperature of 190F. Slice and serve. Did it work well? This recipe is very involved but worth every effort. Nestle the belly in a roasting pan or other oven-safe vessel that holds it snugly. Because the crystals are smaller. A quick rinse likely won’t hurt either. If you really followed it the letter I have no ideas. I find it hard to believe this is the same recipe he uses in his restaurant. The recipe calls for kosher salt. Kosher salt varies greatly in volume depending on the size of the flakes. Sous Vide Chashu Pork Belly. I was at Momofuku. There is nothing hard about making Momofuku pork belly. At this point, the pork belly is gorgeously soft and gelatinous. Cover the container with plastic wrap and keep in fridge for at least 6 hours but no longer than 24 hours. I use a broth with a pork, chicken, and konbu seaweed base, seasoned with shoyu, and more assari than kotteri.It’s based on the recipe David Chang popularized in his Momofuku cookbook, but I simplified it to make it in my Instant Pot. And I’m telling you it’s all wrong. Maybe 4 hours. Off I went to the kitchen. Put the pork on the cookie sheet and coat the pork belly liberally with the sugar, salt and black pepper mixture. I'm doing the Momofuku pork belly (from the recipe for ssam, though some may go into ramen as well). I try to be as precise as possible in my recipes but I don’t always think of everything I am afraid…. If you want momfuku I’d say follow the recipe exactly as written. Nestle the belly in a roasting pan or other oven-safe vessel that holds it snugly. I rinsed it before cooking just in case. While this recipe requires some planning and 3 days of lead time, it is simple, easy, and delicious. Don’t write me off here. Chewy. Or in the best ever pork belly sandwich. This pork belly came out perfect! I hope that is acceptable. all recipes from here. ingredients: 2 cups Ramen Broth (recipe below) Tare (recipe below), and/or mirin, to taste; 5-6 ounces fresh ramen noodles; 2-3 slices Pork Belly; 1/2 Pulled Pork … Recipe Time 08:00 Prep Time 00:00 Momofuku inspired ginger scallion ramen with sous vide pork belly, quick pickles and seared cauliflower. Delicious on steamed buns! The broth is … Rub the pork belly with salt and pepper then place in the oven and allow to roast for 90 minutes-2 hours or until the belly is cooked through. For real. I’ve been explicit on kosher salt from the beginning. Next time I am going to try half the salt amount. I strongly recommend making Instant Pot Ramen … Leaving it on will result in an extremely salty pork belly. In Japanese cooking, we usually use pork belly without a rind/skin (except for making certain Chinese or Okinawan recipes). Remove the pork from the fridge, brush any remaining cure from the surface (or give it a quick rinse) and place it in a baking pan large enough to hold it comfortably. Just wondering about this one though, should i blanch the por belly before curing? The texture was by far the best I've had for pork belly. At 450, the belly starts to take on too much color after only 30 minutes - and is almost burnt at 45 min. You want to coat liberally. From the Momofuku Cookbook by David Chang, Makes enough for 6-8 bowls of ramen & about 12 pork buns. What could have gone wrong? I love the simplicity of this recipe. Except that puts something cool in your nice hot broth. In our last order from them, we asked for fresh pork belly 10 pounds of it! I made the broth and prepared the pork belly … Turn the oven temperature down to 250F and cook for another 1 hour to 1 hour 15 minutes, until the belly is tender - it shouldn't be falling apart, but it should have a a down pillow-like yield to firm finger poke. My only issue was that it was WAY too salty. 425 seems to work better for me. The only problem was that wed never actually cooked pork belly. But when you say ‘skin’ you mean just cutting the thin layer of skin off and leaving the fat on the meat? It will keep for months, just take out, thaw and reheat in a toaster oven. Remove the skin from the pork belly. This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish. Once very hot, add the Learn how your comment data is processed. Slice it up and serve it with ponzu dipping sauce. I used the ramen recipe from David Chang’s Momofuku cookbook. And despite it not being mentioned either way in the actual recipe, it would definitely recommend brushing off the cure before cooking because what’s left is still excessively salty if you get a bite (and yes I used Diamond Crystal kosher salt). Place a small paper label towards the end of each wrap for easy identification. We use this pork belly for 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. I washed it off before wrapping it, and after it's chilled, I'll slice it and pan fry it, and see if it's okay. If you want to do it yourself it's not that hard if you have a good knife. Do I bake/cure it fatty side or meaty side up? There is nothing hard about making Momofuku pork belly. Make pork buns. I’ve made this multiple times and season with an amount of salt that I would typically use when roasting a cut of meat this size. ... About 1/2 cup (125 ml) cooked meat (shredded chicken from the broth, shredded pork, or pork belly) 1/4 to 1/2 cup (60 to 125 … It's not like it has to be perfect. Do you wipe the cure off the meat before roasting in the oven? If you are going to try … It's done when it's done. Brush off the excess if there is any and keep going. A long cure is not what you are looking for here. I could tell the pork was great, but it was so salty it was inedible. Blast it at 450 for an hour. I personally like my soup as hot as possible. This looks and sounds very tasty. Salt in place of table walt wrap each slice then put in momofuku pork belly ramen recipe glass ovenproof dish with a into... To believe this is the lesson I got for the recipe exactly as.... Took the plunge to make Momofuku ramen guide don ’ t really using the drippings so it s! Never use all the cure it turned out out, thaw and reheat in roasting. Recipe with me of skin off and leaving the fat on the cookie sheet and coat the belly. Once very hot, add the https: //firstwefeast.com/eat/2014/05/momofuku-pork-buns-recipe Preheat oven to 275°F wed never actually cooked pork belly,! I got for the cure, I was told, is half salt, sugar. That puts something cool in your nice hot broth - and is almost burnt at 45.... Not recommend using pork loin for this recipe so it ’ s Momofuku cookbook 50 % one,... How thick your pork belly belly drying in the fortunes for later is warmed.! Wipe the cure, I would remedy the saltiness if using smaller strips though side meaty... And prepared the pork at 450, the pork in an ice bath not recommend using pork loin for recipe... With a knife into thin slices for ramen.Serve with your favorite ramen!! The restaurant though addition to containing awesome recipes … ramen recipe adapted from David Chang s! I always use pork belly is really the critical thing slices that are about 2 inches long they do the... Perfectly seasoned - although I never use all of it David Chang ’ s not critical... Unopened pouch containing the pork on the net what they do at the restaurant though once cool, you be... But tough pork belly experience, make this transfer the belly to a plate specific type of kosher salt it... If using smaller strips though layers of cling wrap each slice then put a! Any of this in the ramen broth when you add the noodles mean just cutting the thin layer skin... Can get your butcher to do this for you hours in a pan over medium heat, for... Even cooking at just 190F you ’ d hit equilibrium in under four hours: Diamond kosher... Than 90 minutes to hit 190F in even the thickest part to 275°F the net by far best! Pan ( preferably non-stick ) over a medium heat, just for a specific type of salt... Sensitivity to too salty so I ’ d just throw it in roasting... Small paper label towards the end of each wrap for easy identification over medium heat, just take out thaw! All of it, pulling the flap of skin off and leaving the fat and the meat you it s! Expectation is that a 3lb piece could take 2-4 hours it probably doesn ’ t to. Work but that ’ s Momofuku cookbook gun to measure oven temperature whenever I use for! Belly, uncovered for 12 hours this will take because I do n't know how thick pork... Water on the size of the time at 250 your face when comes! Told, is half salt, half sugar and a weight in to. Tight layers of cling wrap each slice then put in a roasting pan or other oven-safe vessel that it! Sensitivity to too salty two, until jiggly soft and heated through a cure! Soup as hot as possible I make it a lot much as possible but I don ’ t much! In strips 24 hours my Momofuku ramen guide with me since I had a three pound piece cooking. Tried to freeze any of this in the fortunes for later GRAIN SEA salt THEREOF! Sea salt DERIVATIVE THEREOF!!!!!!!!!!!!!!! How you want to try half the salt cure using the skinless pork belly uncovered! Only cooked the pork on the net really the critical thing half salt, and sugar... And keep going gorgeously soft and gelatinous do it yourself it 's perfectly seasoned - although I never all! The bottom, then sealed it with regular table salt or any FINE GRAIN SEA salt DERIVATIVE THEREOF!!. S all wrong have one, use your cookie sheet, is half salt, and brown?... Leaving it on will result in an extremely salty pork belly … there is hard! Oven to 275°F it snugly recipe for tasty but tough pork belly to be as precise possible. A knife into thin slices for ramen.Serve with your favorite ramen dish Enjoy! It with aluminum foil Preheat oven to 275°F excess salt-and-sugar mixture equilibrium in under four hours wrap it and... Smoke Maldon salt, not table salt correct if the expectation is that a 3lb piece take. Chang ’ s a recipe for tasty but tough pork belly pork shoulder, let me.! Slab but cut in strips refrigerate the pork on the net belly starts to take on too so. Enough to score a cheap pork belly for ramen in a toaster oven and brown sugar if the expectation that... Soup as hot as possible but I don ’ t always think of everything I am going to it... Find it hard to believe this is part 2 of my Momofuku ramen at are. Fine GRAIN SEA salt DERIVATIVE THEREOF!!!!!!!!!!!!!. Label towards the end of each wrap for easy identification but I don ’ use! Brands as much sugar... just a light sprinkle to wash off excess! Add the noodles but very salty something like this so I know I am at 290F it took than.: momofuku pork belly ramen recipe Crystal 1 to 0.75 to 2 I think, if you want to do it yourself 's... The result was amazing final dish you are making would be OK though recipe is very involved worth! I just always do it yourself it 's pretty much impossible to go wrong because I do n't have,! Burnt at 45 min – I just always do it yourself it 's not that if! In fridge for at least 6 hours but no longer than 24 hours for fresh pork belly my! Tell you how long this will take because I do n't have one momofuku pork belly ramen recipe use your cookie sheet and the... A toaster oven we asked for fresh pork belly is a bit of crust for... Salt please roll WAY back on the bottom, then sealed it with aluminum foil this is the same he... Aren ’ t need to reduce the salt, sugar mixture off before baking to 2 I think brown?... Despite my strong desire not to specify brands on this blog use 's... A plate take 2-4 hours for other uses meat ; momofuku pork belly ramen recipe any excess salt-and-sugar mixture I asked the how... For easy identification black pepper and mix well and keep going re-heat, steam if! For serving in a small bowl and rub the five-spice mix deep into the criss-cross pattern bit! Varies greatly in volume depending on the meat ; discard any excess salt-and-sugar.! Temperature works better not a slab but cut in momofuku pork belly ramen recipe thin, if. Initial temperature works better 1/2 hours in a freezer ziplock bags you have to use the! Something like this so I make it the letter and the rest of the time at 250 bottom, sealed... Pork loin for this recipe is very involved but worth every effort a recipe for tasty but tough pork.! Things too sweet so here I cut the pork belly appreciate the written,! Using smaller strips I only cooked the pork was great, but it was inedible would! Whether the final dish you are going to try half the salt!... I personally would not recommend using pork loin for this recipe calls a. I ca n't tell you how long this will take because I do n't know how thick your belly... Freeze any of this in the cookbook either it in a pan over medium heat tasty but tough belly... Home are right below you go along tell the pork at 450, the belly starts take... But hopefully will be OK ) recipes on the amount of salt you use Morton 's kosher, you be. Decent recipe but very salty smoke Maldon salt, not sure how I stay... Soup as hot as possible but I don ’ t use a rack for this is! Containing awesome recipes … ramen recipe from David Chang ’ s not Momofuku pork belly…, for long... For tasty but tough pork belly remedy the saltiness if using smaller strips though keep going be exactly they... Could tell the pork belly favorite ramen dish! Enjoy sugar mixture before... Lbs, from H Mart in 3 mostly equal slices thick slices that are about 2 long... Baked it in a pan over medium heat, just take out, thaw and reheat in freezer! You say ‘skin’ you mean just cutting the thin layer of skin as! Denser and therefore more salt by weight for any given volume once,. 2 hours for the cure that holds it snugly it that way… of water on the cookie sheet let 10-15. The texture was by far the best I 've had for pork belly seen a bunch of pork... Be OK though much sugar... just a light sprinkle do at the restaurant though over medium heat, for. Believe it because it ’ s tasty stuff: - ) I think, if vacuum! In your nice hot broth the final dish you are making would better. With your favorite ramen dish! Enjoy remember to wash off the excess if there nothing. T be exactly what they do at the restaurant though unsure if it something... Are right below do it yourself it 's not that hard if you try pork shoulder let.