While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

The components are:

• steamed buns
• roasted pork belly (start with 3lbs skinless pork belly)
• scallions
• sweet pickles
• hoisin and siracha sauces

The candied crispies from the roasting of the pork make a fantastic condiment to the buns

Pork Belly

• 3lbs skinless pork belly
• ¼ cup kosher salt
• ¼ cup suger

Do ahead: Mix together thc salt and sugar and rub over pork belly. Place in a roasting pan, cover with plastic wrap and let sit in the refidgerator for at least 6 hours, up to 24.

Pre-heat the oven to 450“F. Discard any liquid that has accumulated.

Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat
at 30 minutes -- it should be an appetizing goldcn brown.

Reduce heat to 250°F and cook For another 1 to 1 hour l5 minutes, until is tender / pillowy, but not falling apart

Remove the pan from the oven and transfer the belly to a plate.

Decant the fat and the juices, reserve.

Allow the belly to cool slightly. When it's cool enough to handle. wrap the belly in plastic wrap or foil and put it in the fridge until it‘s firm.

(Possible online versions: http://morecookbooksthansense.blogspot.com/2013/07/signatures-mo..., http://www.epicurious.com/recipes/food/views/Pork-Belly-Buns-240258 , http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2010/5/momofuku's-steamed-buns/ , http://www.notquitenigella.com/2012/12/31/momofuku-pork-buns/ )