Momofuku Pork Belly Ssam

 

Recipe: Pork Belly Ssam

Ingredients

  • One 3-pound slab skinless pork belly
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • Accompaniments
  • Mustard Seed Sauce
  • 2 cups Short Grain Rice
  • 2 to 3 heads Bibb lettuce, leaves separated, well washed, spun dry

Instructions

  1. Nestle the belly into a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl, and rub the mix into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, and as long as 24.
  2. Heat the oven to 450F.
  3. Discard any liquid that has accumulated, put the belly into the oven, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it’s an appetizing golden brown.
  4. Reduce the oven temperature to 250F and cook for another 30 minutes or so. The belly should be a little resistant, a little firm, shy of jiggly tenderness. Remove the pan from the oven, decant the fat and the meat juices from the pan, and reserve. Allow the belly to cool somewhat.
  5. When the belly is cool enough to handle, wrap it in plastic wrap or aluminum foil and put it in the fridge until it’s thoroughly chilled and firm. (You can shortchange this step if you’re pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it).
  6. Light a good hot fire in your grill.
  7. Cut the pork belly into 1/2-inch-thick slices that are about 2 inches long. Grill the pieces of belly until well browned on one side, about 2 minutes.
  8. Serve warm with accompaniments.

Number of servings (yield): 6

Recipe: Mustard Seed Sauce

Summary: Makes about 1 cup

Ingredients

  • 6 tablespoons Pickled Mustard Seeds
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon Chinese hot mustard
  • 3 tablespoons mayonnaise, preferably Kewpie
  • 3 tablespoons thinly sliced scallions
  • 3 tablespoons diced Quick pickled Cucumbers
  • Kosher salt and freshly ground black pepper

Instructions

  1. Combine the mustard seeds, Dijon and Chinese mustards, mayonnaise, scallions, and cucumber in a small bowl and stir until evenly mixed. Season to taste with salt and pepper. Store in the fridge, and use within a day or two.

 

Recipe: Pickled Musard Seeds

Summary: Makes about 1 cup

Ingredients

  • 1 cup yellow mustard seeds
  • 1 1/2 cups water
  • 1 1/2 cups rice wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher salt

Instructions

  1. Combine all ingredients in a small saucepan and bring to the gentlest of simmers over low heat. Cook the musard seeds, stirring often, until they are plump and tender, about 45 minutes. If the seeds look to be drying out, add water as needed to the pot to keep them barely submerged. Cool and store in a covered container in the refrigerator. Pickled mustard seeds will keep for months.

 

Recipe: Quick picked cucumbers

Ingredients

  • 2 meaty Kirby cucumbers, cut into 1/8 inch thick discs
  • 1 tablespoon sugar, or more to taste
  • 1 teaspoon kosher salt, or more to taste

Instructions

  1. Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.

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