Momofuku Pork Buns

I'm a huge fan of David Chang. I've been wanting to go to Momofuku for years, but unfortunately I don't have time to go to the US.

I've always wanted to try those delicious pork buns and after years drooling in front of the TV or PC I finally decided to make the pork bun recipe from Momofuku Cookbook.

I got everything I needed (cucumber, hoisin sauce, scallions and sriracha) and started the process of dough making. It's pretty easy and straight-forward and the buns came out perfect!

I already had some sous-vide pork belly left-overs in the freezer (best thing ever!), so it's pretty easy now.

Has anyone already tried this recipe? What did you put in yours? I've made some pickled apple and onions to with it as well.

I took some photos of the buns and I'm just waiting the wife to get some pictures of the final dish!

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Comments

prince_of_porcelain

I've been eyeing these as well. @Michael_Natkin recently put a smoked tofu version in his blog that also looked great. Hope he doesn't mind me sharing the link: http://herbivoracious.com/2013/01/smoked-tofu-buns-recipe.html#  They look good.

lelferreira

@Brian_Douglas @Michael_Natkin I'd certainly have one of this. It looks very nice!

lelferreira

I got some pictures of the final dish! It was really good! I'm glad I still have some left over buns...

lelferreira

Here is another one

Johan_Edstrom_5586

That looks stellar! Now I'm hungry again...

Mason_Perry_34060

I need to stop looking at this stuff as I lay down to sleep.....

Brendan_Lee_56950

The pickled ramps from the cookbook are delicious on pretty much anything. I used very young leeks since ramp season was over here and being able to quickly pickle them with the chamber vac makes life easy too!

Grace_95227

I love pork buns and a huge fan of David Chang too!

Here's my sous vide version: got store-bought buns and shredded the cucumbers instead.

michaeltran

I've made these almost a dozen times! Store bought and homemade buns as well. A trick for the homemade stuff is to use ultra bleached flour – that’ll give you the white that most Chinese versions have. My go to method is to do a 36 hour sous vide and a few hours in the smoker with some pecan wood. Serving is usually with Chang’s quick pickles, some scallions, hoisin sauce, and sometimes kimchi (or kimchi puree).