The mustard seed sauce is an accompaniment for the Pork Belly Ssäm which, not uncommon for a Momofuku recipe, requires two additional recipes, pickled mustard seeds and quick-pickled cucumbers.
I’ll jump right into the pickled mustard seeds. We pickled the mustards seeds a day early during the prep for the ssäm night. This was another item that was largely done by Jessica and I took photos. It’s a pretty simple process, throw all the ingredients into a pot and cook until done.
Mise en place:
This was put together just prior to dinner. Start with the pickled mustard seeds in a bowl and combine the other ingredients.
There are a couple of interesting ingredients in the sauce. It includes diced quick-pickled cucumbers, the kirby’s require a pass through the mandoline and a fifteen minute quick-pickle (more salt and sugar from Mr. Chang). I’ve posted that recipe earlier for the Momofuku pork buns.
The other interesting ingredient is Kewpie, a Japanese mayonnaise. It’s the one in the tube with the red top, no photos of the brand because I left it in the hosts apartment. It has a slightly different flavor to regular mayonnaise, perhaps due to the use of a different vinegar than regular mayonnaise.
We used a powdered Asian mustard but you could use the leftover packets from Chinese takeout if they are handy.
Also, notice the quick dice skills by the cook. An experienced cook with a sharp knife is too fast for the camera… Jessica also has a better knife, an easily recognizable brand.
One note for anyone who may cook with me in the future, or help out with anyone on a cooking blog in general. The challenge working together in the kitchen for a blog post is remembering to slow down and take pictures. Posing for the measuring cups, knife skills, and mise en place interrupts the flow in the kitchen. Jessica was a good sport and very patient.
The mustard seed sauce is ready for the pork belly ssäm…