There is a lot of bookmarks in my momofuku cookbook. I been wanting to find an opportunity to make the pork buns for a while. When the food bloggers spring picnic event pop up, it sprang to mind that the pork buns can feed enough people as the recipe makes 50 buns.
I did decide to break down the recipe over two nights as there is no way I could cook everything on Saturday morning as I definitely want to reserve my mornings for sleep. (I generally would sleep until 2pm given that I have free time shhhh)
Recipes used in momofuku:
Pork belly recipe
Quick pickles recipe
steamed buns recipe
Also to tie everything together the Momofuku Pork bun recipe which is basically how to prep your bun.
The steamed buns is very much like a mantou. A problem occur with my dough, it didn’t double in size so I suspected it was to do with how cold my kitchen was. In the end the result was about 32 buns.
Mr Chang tells us to get the pork belly without the skin or to simply buy pork belly with skin, but to cut it off. I am sorry Mr Chang but I can’t do pork belly without the lovely crackling of pork skin, pork skin stays okay? The sound of Pork crackling in the oven is music to my ears mmm.
I wouldn’t say the recipe took very “long”. It just felt very long because there is time intervals involved i.e leave dough to rise for 1.5 hours etc then *insert step* leave for another *insert time*. I love this recipe! I would say its my 2nd favourite after the ramen. If I didn’t love ramen and noodles so much it would definitely top the list.
End result – steamed bun, pork belly, hoisin sauce, quick pickled cucumbers and spring onions. Didnt look as pretty as I want it to be but oh wells! (Picture re-stolen from suze due to her better colouring of my photo 🙂 )
P.S. It was lovely to meet everyone from the Food bloggers spring picnic. Will be blogging about it soon need to go through many photos! Also thanks for polishing off my pork buns!