Last month, my husband had a business trip to NYC where he enjoyed his long-awaited meal of hwae naeng myun in Koreatown as well as a much hyped dinner at Momofuku Ssam where he tried those infamous pork belly buns. I was soooooo jealous. Last August, I went to Momofuku Ma Pêche with my coworkers where we ordered the closest thing on the menu and a poor stand-in, slow-cooked pork spareribs. Don't get me wrong: they were lovely, perfectly cooked spareribs, but I really wanted to try that pork belly. So, a little miffed at the fact that my husband conquered one of my food goals for me, I decided to make them at home (of course!).
I found a recipe that adds a few flourishes to the original like rosemary and thyme in the dry brine and gotchujang instead of sriracha for the sauce. Once assembled with the pickled cucumbers and gotchujang, the medley was tasty, but there were three areas in which I felt this recipe was lacking. First, the pork on its own was a salt lick. We were guzzling water all night and through the next day. The meat ended up a little tough, too -- not the moist, succulent pork belly I had envisioned. Finally, I was hoping for a little more sweet (like charsiu pork) next to the spicy and pickly flavors. So, based on the "true" recipe I found online plus my own palatal desires, I have adjusted my recipe according to what I'll do next time. I'm sure that further updates will be necessary! For the recipe, read on.