Pork belly buns

July 2nd 2013

Pork belly buns Ever since my first pork belly experiment. It has become somewhat of a staple. When there is just the two of us, we usually eat it for two to three days since I usually prepare between 1 to 2 pounds.

This time I prepared it with a simple fried rice on the first day and Momofuku style for lunch on the second day.

Chef David Chang from the Momofuku restaurant invented the famous pork belly buns. His version uses pork belly (without the skin) that has been salted for 12 hours and then roasted. I used my own recipe with the skin.

Pork belly buns Lovely crispy skin.

Pork belly buns More food porn! So good! This time I scored the skin much more thinly. Ideal for cutting the meat into thin slices although the skin does tend to release easily.

Pork belly buns I made my pork belly buns the easy way. I bought the steamed buns at an Asian supermarket. They can be found in the freezer section. Be sure to not buy the stuffed sweet steamed buns.

Steamed buns are soft, steamed buns that resemble folded baozi without the filling.

4 steamed buns
1/4 piece of cucumber
1 to 2 green onions
Hoisin sauce
Roasted pork belly

Follow the instructions for the steamed buns. I had to steam mine for 15 minutes from the freezer.

Peel the cucumber, remove the core and cut into strips. Cut the green unions into long diagonal slices.

Cut the pork belly into slices. This can be eaten hot or cold. I used it cold.

Carefully open up the steamed buns and stuff it with the pork belly, cucumber, onion and a little bit of hoisin sauce. You could also use chili sauce or plum sauce.

If you don’t feel like making pork belly. You could also use my sticky pork belly slices.

Steamed buns can be used instead of the pancakes you eat with Peking duck or you could use them for eating pulled pork.

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