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New Year Pork Buns

douglas_bd

Momofuku style pork buns I made for Chinese New Year. .

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douglas_bd

Also, credit to @Nicholas Gavin for his details on the ChefSteps Staff Meal post a while back. I used his weights rather than break out the teaspoons and measuring cups according to the Momofuku book.

douglas_bd

I didn't get started until day of, so I cooked the belly in the pressure cooker, reduced the PC broth to a thick sauce, then deep fried the belly pieces to crisp up the outside and coated with the sauce. Not as good as a belly that's been brined ahead of time, but still pretty delicious.

douglas_bd

Yes, made the buns from scratch. I didn't have pork fat on hand, so I used duck fat. Figured I couldn't go wrong with that.

andrea.feldman

I'm determined to make these. In fact I just bought some pickled mustard greens with the idea of making Taiwanese style buns (pork, pickled greens, hoisin, cilantro, crushed peanuts). Did you make the mantou from scratch?

Brandon_Byrd_40557

One of my favorite recipes. I cook pork belly in bulk and keep a few pounds portioned out in my freezer along with some frozen buns. We're never more than 30 minutes away from pork bun bliss.