We didn't know much about pork belly going into this. It's like bacon, but less salty and you can eat more of it. After making it ourselves we will be making more in the immediate future.
Pork belly is a central ingredient of several dishes at Momofuku (we love you, David Chang!) and despite its popularity in Asian cooking it can be hard to find. Todd called all the grocery stores in Bayonne and no one had it or normally carried it. Todd researched places to get it in Manhattan (http://chowhound.chow.com/topics/651031) and we ended up at Mulberry Meat Market, where all the external signs are in Chinese, there are various animals and animal parts hanging from strings in the windows, and it looks a little intimidating. After some wavering Todd finally decided to go in and found that there are English signs inside and employees that speak English. So we brought home our 3 pounds of pork belly and it came out amazing.
Pork belly is a central ingredient of several dishes at Momofuku (we love you, David Chang!) and despite its popularity in Asian cooking it can be hard to find. Todd called all the grocery stores in Bayonne and no one had it or normally carried it. Todd researched places to get it in Manhattan (http://chowhound.chow.com/topics/651031) and we ended up at Mulberry Meat Market, where all the external signs are in Chinese, there are various animals and animal parts hanging from strings in the windows, and it looks a little intimidating. After some wavering Todd finally decided to go in and found that there are English signs inside and employees that speak English. So we brought home our 3 pounds of pork belly and it came out amazing.
Pork belly shows up in the Momofuku steamed buns that we're making later, and they were amazing. We seasoned up the belly and let it sit as directed before cooking. Then we put it in a snug dish and baked it to a perfect, crispy, golden brown. Yum.
No comments:
Post a Comment