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 the complete recipes for the buns, pork belly and pickled cucumbers here.
More: My Q&A with David Chang
More: David Chang’s Visit to Kepler’s in Menlo Park
More: My Adventures Eating at Momofuku Noodle Bar and Momofuku Ssam Bar
I did it!!! I didn’t make the buns (I used mantous/milk buns) and they were awesome!!! The man asked where I bought the pork. ^__^
I am surprised how good the meat was considering all it needed was sugar and salt and time sitting in the fridge!
Thanks for posting this!
Applause for Edda, everyone! Woo hooo! That’s awesome that you made them.So glad you enjoyed the pork buns.
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Although it was some work once you start the dough process, then roll out and steam 50 of these precious bao gems, I will always have a loaded gun in my repertoire.