Momofuku’s New Jarred Sauces

Making this tender Asian pork dish is as easy as opening up a jar. Well, almost...

Think of this as David Chang in a jar.

But when you unscrew the lid, there won’t be curse words galore spilling out of it.

Instead, you’ll find easy-to-use cooking sauces from the famed chef who created the mini empire of Momofuku restaurants in New York.

The sauces, sold exclusively online at Williams-Sonoma, come in two varieties: Momofuku Asian Braising Sauce and Momofuku Clay Pot Cooking Sauce.

Chef David Chang has bottled his sauces to making cooking his cuisine a snap at home.

The former is a savory-sweet blend of soy, mirin, pear, dark brown sugar, rice vinegar, apple juice and sesame oil that comes with a recipe for “Asian Braised Short Ribs” on the back of the jar. The latter is a sweet-tangy combination of soy, mirin, lemongrass, fish sauce, shallots, ginger, cinnamon and star anise that comes with a recipe for “Clay Pot Pork.”

And the latter is what I made first, when I recently received samples of the sauces.

After browning a boneless pork shoulder roast in a Dutch oven, carrots, shallots and daikon radish were added, along with the contents of the 16-ounce jar of Clay Pot Cooking Sauce and two cups of water.  Put a lid on and allow to braise in the oven for three hours. Then, serve with bowls of fluffy, steamed rice.

The meat is so tender you can eat it with a spoon, which isn’t a bad idea since the sauce is so flavorful you’ll want to enjoy every drop with those pearly grains.

The claypot sauce is $16; the braising one is $14. Or purchase the two as a set for $24.

Now, there is a short ribs recipe in the “Momofuku” cookbook (Clarkson Potter, by Chang and Peter Meehan. It’s very similar to the one on the back of the jar. Only, you’ll need — ahem– a sous vide setup in order to make the one in the book.  Alas, there is no claypot pork shoulder recipe in the cookbook. Ahh, more incentive to buy the sauces then. Chang’s clever like that.

More Tastes of Momofuku: David Chang’s Cherry Tomato and Tofu Salad

Plus: Learn How to Make Momofuku’s Famous Pork Belly Buns

And: My Q&A with David Chang

And: David Chang’s Visit to Kepler’s Book Store

Finally: Eating My Way Through the Momofuku Restaurants

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Date: Monday, 13. June 2011 5:25
Trackback: Trackback-URL Category: Chefs, General, New Products, Restaurants

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  1. 1

    Okay, I’m off to look for them at WS!

  2. 2

    Sounds delicious and easy enough for me to attempt! :)

  3. 3

    I had no idea these were being made available Carolyn. Thanks for sharing!! I’m definitely going to pick these up and give them a try.

    That Momofuku book remains one of my favorite cookbooks released in the past few years to actually sit and read. David Chang definitely delivers every time.

  4. 4

    I think the hubby will run off to WS to get some now! :)

  5. 5

    Oh, you have to use the entire jar for that one dish? Gulp, $16 for a one-time use seems pretty steep, I may have to just mix my own sauce!

  6. 6

    Wow-that photo is so gorgeous! Thanks for the review, I’ve been curious about these :)

  7. 7

    Mmm, perfect timing–I just returned from NYC and ate at the Ssam bar for the first time. I was pretty much blown away. I need to seek out these sauces (and the cookbook too).

  8. 8

    Love how complex the flavors sound. And I’ve been dying for short ribs…fate, I think. :)

  9. 9

    oh wow! these are great to know about! thanks!

  10. 10

    I adore momofuku but, unfortunately, can’t afford to go every second like I’d like to. I had no idea these existed! I’ll have to keep an eye out for them!

  11. 11

    I hadn’t heard about this! I can’t wait to tell all my friends! :-)

  12. 12

    He’s quite amazing. Seems like he is opening a restaurant at Star City casino here in Sydney.

  13. 13

    Ohhhh!! I need to try them. I so want to check out the Milk Bar next time I’m in the big apple!! :)

  14. 14

    How did I not know about these?! Thanks for posting. In your opinion, is it worth the $16? Your dinner sounded pretty simple and if I got a couple meals out of it, it could make cost/benefit sense.

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