Pork Belly Buns

I found a recipe a few years back from a chef claiming his pork belly buns were better than Momofuku's. I've never had the latter, but the one's I make from the recipe are really good. I don't think this guy is being cocky or anything, he just knows his pork belly buns. I've certainly enjoyed them. http://www.zencancook.com/2009/10/pork-belly-buns/

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Comments

tshewman

Look plenty good to me. :-)

bkeene12

Damn, I wish I would of saw this post before I went to the asian farmers' market. I passed on the dumpling wrappers... It is now on my "hit list".

Doug_Frawley_119941

Nicely done! Looks delicious

bkeene12

Cheryl- Did you make the buns from the recipe? If so, was it straight forward? I am thinking I might just give the this guy's version a shot.

Jack_Walker_124480

Look great

I've made Chang's recipe and they were excellent. I'll try these for sure.

Cheryl_71360

Yes, I used his recipe. I cut the recipe in half and it came out just fine. I've made them several times and no problems at all. Super easy. I hope you have good lard to use because I think that is a key ingredient. If you don't and figure out a way to get in touch with me I would be glad to mail you some of mine. I've never made it with anything else. I also think it is important to use the combo of flours that the recipe calls for. Give them a try and let me know what you think.

bkeene12

HECKYEAH! As soon as I can get to a regular computer, I'll private message you with an address!!!! THANKS!!!!!!

bkeene12

Well, the "full profile" button doesn't work yet so I can't PM you just yet. I will post a bug and see if they might help all of us by fixing it.

Cheryl_71360

Let me know when you are online and I'll put my yahoo email up for a few minutes then erase it.

aaron.murphycrews

Hi Cheryl, this looks great- I've still got a ton of CS pork belly in the fridge and need a fresh way to serve it (not the worst problem to have).

How long do the buns stay 'optimal' after being steamed? could these be prepped hours or even a day in advance, or should they come out at the time of service?

Cheryl_71360

They can be made in advance. They would be better fresh, but you could make them a couple of days in advance. I've never frozen them, but I bet you could.