This oven-baked pork belly delivers the signature crispy layers that made Momofuku famous, with a sticky Asian-inspired glaze that caramelizes beautifully.
The secret lies in the two-step cooking process: first slow-roasting to render the fat, then finishing at high heat to achieve that perfect crispy exterior. The glaze combines soy, sugar, and aromatic spices for depth of flavor.
What emerges is tender pork with a shatteringly crispy top, each bite offering a balance of rich meat and sweet-savory glaze. The oven does most of the work, making this restaurant-quality dish achievable at home.
Serve as the centerpiece of a meal or slice for banh mi sandwiches. This method ensures consistent results every time.
Ingredients for Momofuku Pork Belly Recipe Oven
A few quality ingredients transform into restaurant-worthy pork belly with signature crispy layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, cut into 2-inch strips |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Granulated Sugar 🍚 | ½ cup | For initial curing |
| Soy Sauce 🫒 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍯 | ½ cup | Light or dark variety |
| Rice Vinegar 🍶 | ¼ cup | For glaze tang |
| Fresh Ginger 🌿 | 2 tbsp | Peeled and minced |
| Garlic Cloves 🧄 | 6 cloves | Peeled and minced |
| Star Anise Pods ⭐ | 2 whole | For aromatic depth |
| Cinnamon Stick 🌰 | 1 whole | For warm spice note |
| Sesame Oil 🫒 | 1 tbsp | Toasted for richness |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
The pork belly is the foundation—source skin-on, high-fat slabs from a reputable butcher or specialty grocer like Whole Foods. Look for even marbling and a thick fat cap (at least 1 inch). Diamond Crystal kosher salt is ideal for the initial cure, as its coarse texture adheres better. The glaze ingredients should be fresh: check expiration dates on soy sauce and vinegar for peak flavor.
No star anise? Five-spice powder at one-quarter the amount mimics the complexity. Substitute honey for brown sugar if needed, though the texture will differ slightly. For a quicker version, pre-sliced pork belly works but may not render fat as evenly. Always taste the glaze before applying—adjust sugar or vinegar to balance sweetness and acidity.
Cured pork belly keeps refrigerated for 3 days before cooking. Cooked dishes hold well: store airtight in the fridge for up to 4 days or freeze for 3 months. Reheat in the oven to restore crispness, as microwaving will soften the texture.
Why You’ll Love This Recipe
- Set and Forget: Honestly, just rub the pork belly with salt and sugar, pop it in the oven, and let the heat do the work.
- Sweet-Savory Magic: That combo of soy sauce and brown sugar gives it a sticky, caramelized crust I can’t resist.
- Feeds a Hungry Table: I’ve served this at Sunday dinners and potlucks—always the first to disappear.
- Leftovers? Even Better: Between us, the flavors deepen overnight. Cold pork belly on rice the next day? Pure satisfaction.
Step-by-Step Instructions for Momofuku Pork Belly
Achieve restaurant-quality results with this precise method for layered, crispy pork belly.
Step 1: Cure the Pork Belly with Salt and Sugar
Begin by rubbing the 2 lb pork belly with 2 tbsp kosher salt and 0.5 cup granulated sugar on all sides. I ensure even coverage by massaging the cure into every crevice of the skin-on strips. This dry cure draws out moisture, which is essential for achieving that coveted crispy texture later.
Place the pork belly in a shallow dish and refrigerate uncovered for 12-24 hours. The surface should appear dry and slightly firm when it’s properly cured. This step cannot be rushed—it’s the foundation for both flavor and texture development.
Step 2: Roast the Pork Belly at High Heat
Preheat your oven to 450°F. Remove the pork belly from the refrigerator and pat it completely dry with paper towels. This removes any residual moisture from the curing process that could interfere with crisping.
Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 45 minutes until the skin begins to blister and turn deep golden brown. The high heat renders the fat while creating that signature crackling texture that Momofuku is known for.
Step 3: Prepare the Asian-Inspired Glaze
While the pork belly roasts, combine 0.5 cup soy sauce, 0.5 cup brown sugar, 0.25 cup rice vinegar, 2 tbsp fresh ginger, 6 cloves garlic cloves, 2 whole star anise pods, and 1 whole cinnamon stick in a saucepan. Bring this mixture to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened.
The glaze should coat the back of a spoon with a syrupy consistency. The aromatic spices will infuse the sauce with complex, authentic Asian flavors that complement the rich pork perfectly.
Step 4: Glaze and Finish the Pork Belly
Reduce the oven temperature to 325°F. Brush the roasted pork belly generously with the prepared glaze, ensuring to coat all sides. Return it to the oven and bake for an additional 20-25 minutes, basting with more glaze every 7-8 minutes.
The pork belly is done when the internal temperature reaches 195°F and a knife slides in with minimal resistance. The skin should be deeply caramelized and crispy, while the meat remains unctuous and tender.
Step 5: Rest, Slice, and Garnish
Transfer the pork belly to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute and the glaze to set slightly. Slice the pork belly into ½-inch thick pieces against the grain for the best texture.
Drizzle with any remaining glaze and finish with 1 tbsp sesame oil and thinly sliced 4 whole green onions for freshness and color. The contrast of crispy skin, tender meat, and sticky-sweet glaze is what makes this dish exceptional.
Pro Tips For Making Momofuku Pork Belly Recipe Oven
- Score the Skin: Use a sharp knife to make shallow cuts in the pork belly skin before curing—this helps the fat render out and gives that signature crispy texture later.
- Cure Overnight: Don’t rush the dry cure with salt and sugar; leave the pork belly uncovered in the fridge for at least 12 hours, ideally 24, for even seasoning and better texture.
- Low and Slow First: Start the oven at 300°F for the first 2 hours to slowly render the fat before finishing at 450°F for the crispy skin—I learned this the hard way after burning the outside while the inside stayed raw.
- Glaze Twice: Brush the soy and brown sugar glaze on during the last 20 minutes, then again right after pulling it out—this builds layers of sticky, caramelized flavor without burning.
Best Sauces and Condiments for momofuku pork belly recipe oven
Classic Glaze Pairing
The dish already has a stellar glaze, but I love serving extra on the side for dipping. The existing soy-brown sugar glaze can be reduced further with 1 tsp cornstarch slurry for a thicker, more dip-able consistency. This amplifies the sticky-sweet contrast. 💫
Spicy Sriracha Mayo
Mix ½ cup mayonnaise with 2 tbsp sriracha and 1 tsp rice vinegar. The creamy heat cuts through the richness while echoing the glaze’s tang. I use Kewpie mayo for its umami depth. A little goes a long way.
Quick Pickled Vegetables
Thinly slice 1 cup cucumbers and 1 cup carrots, then toss with ½ cup rice vinegar, 1 tbsp sugar, and 1 tsp salt. Let sit for 30 minutes. The bright acidity refreshes your palate between rich bites.
Hoison Drizzle
Thin ¼ cup hoisin sauce with 1 tbsp warm water for an easy drizzle. Its deep, molasses-like sweetness complements the pork’s caramelized crust. I often add a pinch of five-spice powder for extra complexity.
This adds a restaurant-style finishing touch with minimal effort. ✨
Sesame-Ginger Dressing
Whisk 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, and 1 tbsp grated ginger. Drizzle lightly over slices before serving. The nutty aroma enhances the dish’s Asian-inspired profile.
Nutrition Facts
Frequently Asked Questions
Why cure the pork belly overnight?
The 12-24 hour cure draws out moisture for maximum crispiness. It also allows the salt and sugar to penetrate deeply, enhancing flavor throughout the meat. Skipping this step results in soggy skin.
Can I use skinless pork belly?
Skinless works but won’t achieve the same crackling texture. For best results, score the fat cap in a diamond pattern before roasting to help render fat and create crispy edges.
How do I prevent the glaze from burning?
Baste frequently and reduce oven temp to 325°F after initial roasting. If glazing too quickly, tent loosely with foil for the last 10 minutes.
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