Hi Everyone. Christopher here again – and you know what that means! Another Momofuku recipe!
These pork buns were one of the reasons I bought this cookbook in the first place and really couldn’t wait to make them! They definitely lived up to my expectations! The buns were warm and fluffy, the pork had a wonderfully crunchy coating with the delicious, juicy pork belly inside and the quick pickles added a great crunch and some acidity to the buns.
Make these today!
For the buns
1T. plus 1t. Active dry yeast
1 1/2C. Water (about 110 degrees)
4 1/4C. Bread flour
3T. Nonfat dry milk powder
1T. Kosher salt
Rounded 1/2t. Baking powder
1/2t. Baking soda
1/3C. Rendered pork fat or vegetable shortening at room temperature
For the pork
1 3lb. Slab skinless pork belly
1/4C. Kosher salt
For the quick-pickled cucumbers
2 Kirby cucumbers, cut into 1/8″ disks
1T. Kosher salt
To make the buns
Combine yeast and water in bowl of stand mixer outfitted with the dough hook. Add flour, sugar, milk powder, salt, baking powder, baking soda and fat. Mix on lowest speed for 8-10 minutes. Put dough ball into a well-oiled bowl and place in a warm place to rise – about 1 hour 15 minutes.
Punch dough down (lightly) and turn out onto work surface. Divide dough in half. Then divide each half into 5 pieces. Gently roll the pieces into logs and cut each log into 5 pieces – making 50 pieces total. Roll each piece into a ball, cover with plastic wrap and allow to rise another 30 minutes.
Cut out fifty 4-inch squares of parchment paper.
Flatten one ball with the palm of your hand and use a rolling pin to roll it into a 4-inch oval. Lay a greased chopstick across the middle and fold over. Pull out the chopstick and place bun on a square of parchment. Finish all 50 buns, re-cover with plastic wrap and allow to rest 30-45 minutes.
Steam buns, a few at a time for 10 minutes each batch. Allow to cool slightly before using. Or, cool completely and freeze for up to 3 months.
To make the pork
Mix together salt and sugar and coat all sides of pork belly in a 9×13 baking dish. Cover and refrigerate at least 6 hours (but no longer than 24).
Heat oven to 450 degrees. Discard any liquid that has accumulated in the dish. Place belly in oven , fat side up, for 1 hour, basting halfway through.
Turn oven down to 250 degrees and cook another 1hr 15 minutes. Rest 15 minutes before slicing and serving.
To make the quick-pickled cucumbers
Combine the cucumbers with the sugar and salt in a small bowl. Let sit 5-10 minutes.
Taste. If the pickles are too sweet or too salty, put them into a colander, rinse off, dry then taste again. Add more sugar or salt as needed. Serve or refrigerate up to 4 hours. (Ours were too sweet, so we added a bit of salt. That was perfect.)
Wife Rating – 4.5 out of 5 – “Holy yum Batman!”