Print
Email
Directions
Momofuku is group of different multi awarded restaurants opened by Chef David Chang in 2004 in New York, each restaurant become really popular and well-loved for their signature dishes like the Momofuku Noodle Bar Pork Buns, Momofuku Noodle Bar Momofuku Ramen, Momofuku Milk Bar Crack Pie and Momofuku Ko Soft Boiled Egg with Caviar. These dishes are easily become the favourites of the locals because they all taste amazingly delicious and quite affordable.
Like any pork buns out there the secret of making a good one is a combination of that fluffy white semi-sweet steamed bun (so get a good brand), succulent pork and hoisin sauce nothing fancy just real comfort food where sweet and savoury flavours blend really well. Keeping those in…
View Full Recipe at Ang Sarap
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20succulent%20pork%20and%20hoisin%20sauce%20nothing%20fancy%20just%20real%20comfort%20food%20where%20sweet%20and%20savoury%20flavours%20blend%20really%20well.%20Keeping%20those%20in%20mind%20while%20making%20your%20own%20home%20made%20version%20will%20make%20sure%20that%20this%20recipe%20will%20be%20fool%20proof%20and%20will%20definitely%20satisfy%20your%20taste%20buds.%3C/p%3E%3Cp%3EMomofuku%20Style%20Pork%20Buns%3C/p%3E%3Cp%3E2%20kg%20pork%20belly%20skin%20on%20%E2%85%93%20cup%20sea%20salt%20%E2%85%93%20cup%20brown%20sugar%2024-30%20pcs%20mantou%20(frozen%20or%20precooked)%201%20telegraph%20cucumber,%20sliced%20thinly%20%C2%BC%20cup%20sugar%201%20tbsp%20salt%20240%20g%20hoisin%20sauce%3C/p%3E%3Cp%3E3%20stalks%20thinly%20sliced%20scallions,%20white%20part%20only%20sriracha%3C/p%3E%3Cp%3ECombine%20salt%20and%20sugar%20then%20rub%20it%20all%20over%20the%20pork,%20place%20in%20large%20zip%20lock%20bag%20and%20let%20it%20marinate%20overnight.%20Place%20pork%20in%20a%20small%20roasting%20pan%20fat%20side%20up%20that%20would%20fit%20the%20pork%20belly%20then%20bake%20in%20a%20220C%20pre%20heated%20oven%20for%201%20hour.%20Halfway%20through%20the%20process%20baste%20it%20with%20the%20liquid%20accumulated%20in%20the%20bottom%20of%20the%20pan.%20Lower%20heat%20to%20135C%20then%20continue%20to%20bake%20for%201.5%20to%202%20more%20hours%20or%20until%20pork%20is%20really%20tender.%20Baste%20the%20pork%20with%20any%20liquid%20accumulated%20in%20the%20pan%20every%2030%20minutes.%20Remove%20from%20oven%20then%20let%20it%20cool,%20once%20cooled%20down%20cover%20it%20with%20cling%20wrap,%20place%20it%20on%20a%20flat%20surface%20plate%20and%20place%20a%20flat%20bottomed%20heavy%20item%20on%20top%20like%20a%20cast%20iron%20rectangular%20casserole%20(this%20will%20make%20it%20easier%20to%20slice%20evenly,%20make%20pork%20belly,%20flat%20and%20shaped%20uniformly).%20Secure%20the%20top%20weight%20then%20place%20in%20the%20refrigerator%20and%20let%20it%20chill%20overnight.%20Heat%20your%20mantou%20by%20steaming%20then%20leave%20it%20there%20in%20low%20heat%20while%20you%20prepare%20your%20fillings.%20Place%20cucumbers%20in%20a%20bowl%20then%20combine%20it%20%C2%BC%20cup%20sugar%20and%201%20tbsp%20salt,%20make%20sure%20you%20distribute%20it%20evenly.%20Remove%20pork%20from%20the%20refrigerator,%20remove%20the%20cling%20wrap%20then%20slice%20your%20pork%20belly%20into%20%C2%BD%20in%20thick%20and%202%20in%20long%20pieces,%20reheat%20them%20either%20by%20quickly%20placing%20them%20on%20a%20non-stick%20pan%20over%20high%20heat%20or%20using%20a%20microwave.%20Get%20a%20mantou,%20slice%20it%20in%20the%20middle%20then%20place%202%20slices%20of%20the%20reheated%20pork,%202%20cucumbers,%20some%20spring%20onions%20and%20a%20tablespoon%20of%20hoisin%20sauce.%20Repeat%20with%20your%20remaining%20mantou%20then%20serve.%20%203.2.2925%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}