Momofuku Pork Belly Recipe That Everyone Will Love

Welcome to a culinary adventure that celebrates one of the most indulgent and flavorful cuts of pork: the pork belly. If you’ve ever craved a dish that perfectly balances rich, tender meat with a crispy, caramelized crust, you’re in for a treat.

Today, we’ll dive deep into the iconic Momofuku Pork Belly recipe, a dish popularized by chef David Chang’s renowned Momofuku restaurants. This recipe transforms pork belly into a succulent masterpiece, braised to perfection with a sweet and savory glaze that will have you licking your fingers and dreaming of your next bite.

Whether you’re a seasoned home cook or a curious foodie looking to impress guests, this recipe is approachable and incredibly rewarding. The combination of slow braising and quick caramelization creates a texture and flavor that’s both complex and comforting, making it a perfect centerpiece for dinner or an upscale appetizer.

Let’s get started and bring a bit of that Momofuku magic right into your kitchen!

Why You’ll Love This Recipe

This Momofuku Pork Belly recipe offers a stunning balance of flavor and texture. The pork belly is slowly braised until meltingly tender, then glazed with a sticky, umami-rich sauce that perfectly complements the natural fattiness of the meat.

The final step involves pan-searing or broiling to crisp up the edges, delivering a delightful contrast between crispy and tender in every bite.

One of the best parts? It’s surprisingly simple to prepare at home.

With straightforward ingredients and clear steps, you can achieve restaurant-quality results without any fancy equipment or complicated techniques. Plus, it’s a versatile dish that pairs beautifully with steamed rice, pickled vegetables, or even tucked into bao buns for an authentic Asian-inspired meal.

Ingredients

• 2 pounds pork belly, skin removed and cut into 2-inch cubes
• 4 cups water
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice wine vinegar
• 1/4 cup sake or dry white wine
• 4 cloves garlic, smashed
• 2-inch piece of ginger, sliced thinly
• 2 scallions, cut into 2-inch pieces
• 1 star anise pod
• 1 cinnamon stick
• 1 tablespoon vegetable oil (for searing)
• Optional garnish: sliced scallions, toasted sesame seeds, or chili flakes

Equipment

• Heavy-bottomed pot or Dutch oven (large enough to hold the pork belly cubes)
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs or slotted spoon
• Cast iron skillet or heavy frying pan (for searing)
• Serving platter or plates
• Optional: kitchen thermometer (to check pork doneness)

Instructions

1. Prepare the pork belly: Begin by cutting the pork belly into 2-inch cubes. Removing the skin helps the meat absorb the flavors more thoroughly and crisps up better when seared.
2. Make the braising liquid: In your heavy-bottomed pot or Dutch oven, combine the water, soy sauce, brown sugar, rice wine vinegar, sake, smashed garlic, sliced ginger, scallions, star anise, and cinnamon stick. Stir gently to dissolve the sugar.
3. Add the pork belly: Place the pork belly cubes into the pot, making sure they are mostly submerged in the braising liquid. Bring the mixture to a gentle simmer over medium heat.
4. Braise: Once simmering, reduce the heat to low, cover the pot partially with a lid, and let the pork belly braise for about 2 to 2.5 hours. The meat should become tender and almost falling apart but still hold its shape.
5. Remove and rest: Using tongs or a slotted spoon, carefully transfer the pork belly cubes to a plate. Set aside and keep warm.
6. Reduce the braising liquid: Increase the heat to medium-high and let the braising liquid simmer uncovered until it thickens into a syrupy glaze. This should take about 10 to 15 minutes. Stir occasionally and watch closely to avoid burning.
7. Sear the pork belly: Heat the vegetable oil in a cast iron skillet or heavy pan over medium-high heat. Add the pork belly cubes and sear each side until golden brown and crispy, about 2-3 minutes per side.
8. Glaze the pork belly: Pour the reduced braising liquid over the seared pork belly pieces in the pan. Toss gently to coat and let it bubble for another 1-2 minutes to meld the flavors and caramelize the glaze.
9. Serve: Transfer the glazed pork belly to a serving platter. Garnish with sliced scallions, toasted sesame seeds, or chili flakes if desired.

Tips & Variations

“For the crispiest pork belly, make sure to pat the meat dry before searing and don’t overcrowd your pan.”

• Make-ahead: This pork belly tastes even better the next day as the flavors deepen. Simply reheat gently in a pan with some of the leftover glaze.
• Spice it up: Add a sliced chili or a teaspoon of chili paste into the braising liquid for a spicy kick.
• Bao buns: Serve the pork belly inside steamed bao buns with pickled cucumbers and hoisin sauce for a classic Momofuku-style snack.
• Slow cooker option: Transfer all ingredients into a slow cooker and cook on low for 6-8 hours for a hands-off approach.

Nutrition Facts

Serving Suggestions

This Momofuku Pork Belly is extremely versatile and pairs well with a variety of sides. Consider serving it over a bowl of steamed jasmine rice or sticky rice to soak up the luscious glaze.

For a fresh balance, add a side of pickled vegetables such as quick pickled cucumbers or daikon radish.

Another popular option is to serve the pork belly in steamed bao buns, garnished with fresh cilantro, hoisin sauce, and thinly sliced scallions. This setup is perfect for a fun, interactive meal or appetizer that guests will love.

You can also serve it alongside sautéed greens like bok choy or spinach for a nutritious contrast to the rich pork.

Conclusion

The Momofuku Pork Belly recipe is a celebration of flavor, texture, and culinary tradition. With its tender, melt-in-your-mouth meat and sticky, savory glaze, it’s no wonder this dish has captured the hearts of food lovers worldwide.

Whether served as an elegant dinner centerpiece or a playful bao filling, this recipe offers a satisfying experience that’s both comforting and exciting.

Cooking this pork belly at home allows you to savor the depth of umami and the perfect balance of sweet and savory flavors without the need for complicated techniques or hard-to-find ingredients. Plus, the recipe’s flexibility means you can tailor it to suit your taste, whether you prefer it spicy, sweet, or classic.

Ready to explore more delicious dishes? Check out our recipes for Asian-style Fried Chicken, Homemade Ramen Broth, and Ginger Scallion Sauce to complement your pork belly feast.

Happy cooking and enjoy every bite!

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