Momofuku’s Famous Pork Buns
Yes, I made them.
And they are pretty f***ing good.
Oooh, did I say that? Chalk it up to me channeling the one and only David Chang, the potty-mouthed, no-holds-barred New York chef sensation who created these wonderfully pillowy steamed buns stuffed with juicy, fatty-delicious pork belly.
How good are they? When my husband and I visited New York last year, we ate these pork buns three out of four days we were there. If they were on the menu, we simply had to have them.
Chang serves these at his Momofuku Noodle Bar, Momofuku Ssam Bar, and Momofuku Milk Bar bakery. They’re so popular that you’d be hard-pressed to walk into any of these establishments and not find them gracing every table.
The recipe comes from the “Momofuku” cookbook (Clarkson Potter), written by Chang and New York Times writer Peter Meehan.
Making them at home is straight-forward, but does take some effort.
You have to marinate, cook, cool, and neatly slice the pork belly.
You have to make the quick pickles, which are so easy and fantastic tasting.
And you have to buy or make the buns. Yes, I actually made them — all 50 of them by hand. Whew.
These little bundles of sweet-salty-tangy porkiness would be great for a cocktail or dinner party. Or heck, just indulge by wolfing down a small mountain of them for dinner, yourself.
One bite, and you may just find yourself cursing to the high heavens a` la David Chang, too.
Find my review of the coobook, as well as the recipes to make the pork buns at ProjectFoodie.com.
More: My Q&A with David Chang