The first time I ate at David Chang’s Momofuku I had the pleasure of experiencing his famous gourmet version of a Chinese steamed pork bun. I grew up eating steamed buns, but never did those white fluffy buns come filled with thick slabs of fatty, delicious pork belly. “How the heck do they make it taste this good?” I asked, savoring every bite of my bun. My New Jersey gourmand friend responsible for introducing us to Momofuku explained matter-of-factly, “They braise the f*&$! out of it.” And since then when pork belly has come across our palates, we grade its tastiness based on the question of whether it’s been adequately braised the f*&$! out of—please excuse our language.
David Chang’s braised pork belly recipe comes from his Momofuku cook book. Chang’s inventive Asian-fusion continues to set the standard for what we should be feasting on in the foodie realm. The versatility of this main dish means you can literally serve it with anything—at least that’s how it’s treated in our kitchen. I upped the ante on my Vietnamese bánh mì sandwiches and lets just say it was braised-the-f*&$!-out-of-greatness. Enjoy.