David Chang's Momofuku Pork Belly and Oyster Lettuce Wraps

July 11, 2012 11:53 PM EDT | By Anthony Smith
Pork Buns at Momofuku (Photo: Creative Commons)

This recipe will show you how to assemble the pork wraps like David Chang serves up at his restaurant, Momofuku Ssam. There's minimal cooking required for this - it's mostly in the assembly. So just follow these easy steps and you'll have a mouth-watering lunch in no time.

1. Cook some pork belly.

Since this is going in a dish that's going to be highlighting the oysters more than anything, all you have to do is chop your pork belly into thin slices and braise it in a combination of soy sauce with a squeeze of fresh lime juice for three minutes on both sides, or until heated thoroughly.

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The thinner you slice it for this, the better. A little less than a quarter-inch is ideal.

2. Choose your oysters.

Go to a shell shucker you trust. I love The Lobster Place on Bleecker Street, but go wherever you like. East Coast Oysters are my favorite for this. Naked Cowboys or Blue Point will do just fine here.

3. Choose your lettuce.

I like a nice, deep-green head of lettuce for this. Something crispy that'll hold up.

4. Assemble your wrap.

Onto the head of lettuce, add the raw oyster (shucked from its shell, of course), the cooked pork belly, kimchi, and hoisin or oyster sauce. Wrap it up and eat.


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