Pork Belly is the collective lie we tell ourselves so that we can be fancy and eat bacon outside of breakfast and BLTs. I’m here to tell you two things, 1.) You don’t need that lie, eat bacon whenever you want (responsibly). And 2.) This lump of meat and fat is so good that my salivary glands just kicked into high gear after typing out the words “pork” and “belly”. Mad easy to make but definitely something special considering the amount of fat – the next time you want to eat some bacon and notch your decadence up to 18th century French courts levels, just make some pork belly.
But how!?
Choose your own pork belly adventure (you can even cure it and make bacon!) For the pork itself we went with a recreation of the recipe used for Momofuku’s Pork Buns from the master of manipulation herself, Martha Stewart. Though with only 3 lbs of pork (we’re two people and aren’t attempting suicide by pork) and reduced the cure by half. Just a heads up, food blog’s comment sections are rife with conflict on this one and no one can seem to agree on the correct Momofuku Pork Bun recipe. We went with Stewart because it had a baby David Chang video (from 2008!); it’s basically a quick cure and slow roast, super simple, super delicious. We skipped on making our own buns, because fuck that, and instead did a white rice bowl with pickled veggies and cured pickles (same technique used for the pickles in Chang’s bun recipe) and a variety of dipping sauces (hoisin, spicy mayo, peanut, and Sriracha).
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 