by felixfood
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felixfood's Notes:
Expand2 pounds pork belly (or two long slabs) Ask a question about this ingredient
Combine the salt and sugar and rub all over the pork belly. Discard any excess, then lay the belly into an oven safe dish. Cover with plastic wrap and let it sit in the refrigerator for four hours or overnight (no more than 12 hours).
Ask a question about this stepHeat oven to 275 degrees F.
Ask a question about this stepDiscard any liquid that accumulated in the dish. Lightly rinse off the belly, pat dry with paper towels and then return to the dish. Put it in the oven, fat side up, and cook for two hours, basting every half hour with the rendered fat.
Ask a question about this stepRemove from the oven and allow to cool slightly. When it's cool enough to handle, wrap with aluminum foil or plastic wrap and set in the refrigerator to cool completely so that it's firm enough for slicing with a knife.
Ask a question about this step10 flour tortillas Ask a question about this ingredient
2 kirby cucumbers (or 1 English), cut into 1/8" discs Ask a question about this ingredient
1/2 pound piece daikon radish, halved lengthwise and cut into 1/8" slices Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
2 teaspoons kosher salt Ask a question about this ingredient
1 cup scallions, cut into slivers Ask a question about this ingredient
Place the cucumbers and the daikon in two separate containers. Split the sugar and salt so that each container gets 1 tbsp sugar and 1 tsp salt. Toss each well, then cover and let sit in the refrigerator for a half hour.
Ask a question about this stepWrap the tortillas in aluminum foil and warm in the oven on a low temperature for 15 minutes.
Ask a question about this stepSlice the chilled pork belly into half inch pieces and warm on a pan on medium heat until the fat becomes translucent and jiggly.
Ask a question about this stepSmear a small spoonful of hoison sauce onto half of each tortilla. Place two pieces of warmed pork belly over the sauce, then add a few slices of pickled cucumber and daikon. Top with scallion slivers and serve immediately.
Ask a question about this stepYay, win! I was going to include the recipe for the scallion pancakes, too, but I was afraid of making the entry too long. Perhaps another day...
Yummy - I love David Chang. The Momofuku cookbook is the only culinary tome that has brought me to tears, and that I've read cover to cover. Since then though, I pay regular tribute to many things porcine, namely pork belly!
Amen! This was my first entry and submission. I've got a long way to go to match up to your own culinary tome of recipes!
Looking forward to testing and eating your tacos!
Delicious, love the scallion pancake instead of tortilla. I can only imagine how good it is
Will try it with scallion pancakes next time!
Selmelier works at Meadow, a shop that specializes in salt.
Having had the Momofuku pork buns at the source, I am drooling at the memory. Your recipe looks maybe even better-- one of the best looking scallion pancakes I have seen (except my mom's, of course!)