Momofuku Pork Buns (pg. 79)

Finally, it all comes together.

We had this for a family lunch on Sunday, December 27th with a full day of football ahead.  Once everything was prepped the prior two days, this was a piece of cake.

Reheat the steamed buns:

Heat through the pork belly (with some of the liquid gold).

And assemble steamed bun with hoisin, quick-pickled cucumbers, pork belly, sliced scallians and voilà: Momofuku pork bun.

By now, it’s clear I need to take a few more photo’s.  We were so busy just eating the because they tasted so good.  Sriracha didn’t make the plating shot, but made plenty of the buns.


My brother, John, was intrigued by the steamed buns as a delivery vehicle for other food.  Since I had to purchase a 1 lb 9.6 oz. box of instant non-fat dry milk for the 3 tablespoons the recipe required, I was able to spare a little for his shot at it.  Who knows, maybe we’ll have a  guest post.

Dad  managed to grab a piece of mozzarella cheese, wrap it one of the extra steamed buns and nuke it for a couple second to create his version of fusion calzone.  He also did thorough examination of the differences between Sriracha and chili garlic sauce (1 ingredient).

My parents have never had steamed pork buns.  So we have a date for dim sum one of these days.  There’s a funny story about the last time my mother was in a Chinese restaurant and a cockroach, which is why it was the last time she was in that Chinese restaurant, but those are best told at the kitchen table.

Already, the blog is worth it.


5 Responses to “Momofuku Pork Buns (pg. 79)”

  1. 1 deathmonkey January 13, 2010 at 3:14 pm

    I enjoy reading your site and look forward to seeing more Momofuku recipes come to life, but please, please stop putting an apostrophe on “photo’s”. Just “photos”. I just thought I’d warn you before the grammar police showed up. I wouldn’t want them to shut you down before you got deeper into the book.

    • 2 chrisdenoia January 13, 2010 at 6:12 pm

      Doesn’t this make you the grammar police? Thanks for the feedback, I’ll stop. I’m open to any constructive criticism, so this is great. For me, this is as much an exercise in writing and social networking as it is cooking.

  2. 3 Joe R January 14, 2010 at 12:41 am

    chris – quick question on the final pork buns – do you put everything in them and then steam them or do you just steam the buns and slap the goodies on afterwards?

    • 4 ChrisD January 18, 2010 at 12:19 pm

      You steam the buns, slather on some hoison sauce, lay down the cucumbers, place the pork, sprinkle a couple scallions, squirt a little srirachi, and enjoy!
      – Chris

  3. 5 Kristen Johnson January 18, 2010 at 3:06 pm

    I just got my Momofuku book yesterday, so I’m looking forward to following your progress as you cook your way through it!

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