I made my fourth or fifth trip to Momofuku Noodle Bar a few weeks ago. I was debating whether I should order the roasted tri-tip again (complete with kimchi butter). Instead, I doubled up on the pork. Of course we had to savor Chang's famous pork roll -- that soft little bun, slice of cucumber, that lovely sweet sauce, and the perfectly done slice of pork -- but I needed to go one step further and order the rolled pork belly ramen (from pig farmer Bev Eggleston). Flavored with toasted garlic and miso, it was as good a ramen as it looks . . .