We are making some Momofuku Style Pork Buns today, while it does not look near the original Pork Buns of Momofuku, they will taste nearly the same as the filling we will be using will contain the same elements.
Roast Pork Filling
- 2 kg pork belly skin on
- 1/3 cup sea salt
- 1/3 cup brown sugar
- 24–30 pcs mantou (frozen or precooked)
- 1 telegraph cucumber, sliced thinly
- 1/4 cup sugar
- 1 tbsp salt
- 240 g hoisin sauce
- 3 stalks thinly sliced scallions, white part only
- Combine salt and sugar then rub it all over the pork, place in large zip lock bag and let it marinate overnight.
- Place pork in a small roasting pan fat side up that would fit the pork belly then bake in a 220C pre heated oven for 1 hour. Halfway through the process baste it with the liquid accumulated in the bottom of the pan.
- Lower heat to 135C then continue to bake for 1.5 to 2 more hours or until pork is really tender. Baste the pork with any liquid accumulated in the pan every 30 minutes.
- Remove from oven then let it cool, once cooled down cover it with cling wrap, place it on a flat surface plate and place a flat bottomed heavy item on top like a cast iron rectangular casserole (this will make it easier to slice evenly, make pork belly, flat and shaped uniformly). Secure the top weight then place in the refrigerator and let it chill overnight.
- Heat your mantou by steaming then leave it there in low heat while you prepare your fillings.
- Place cucumbers in a bowl then combine it 1/4 cup sugar and 1 tbsp salt, make sure you distribute it evenly.
- Remove pork from the refrigerator, remove the cling wrap then slice your pork belly into 1/2 in thick and 2 in long pieces, reheat them either by quickly placing them on a non-stick pan over high heat or using a microwave.
- Get a mantou, slice it in the middle then place 2 slices of the reheated pork, 2 cucumbers, some spring onions and a tablespoon of hoisin sauce. Repeat with your remaining mantou then serve.
I’ll be over shortly. Holy yarm. Looks freakin delicious. You really do prepare some incredible fare.
It’s amazing how just salt and brown sugar can give your pork such a beautiful caramelized colour, looks delicious!
I tried Chef Chang’s steamed bun recipe before and it is delicious. I also found this dish easier to make than the traditional stuffed-in-sealed-steamed buns. Good stuff, Raymund. Sarap nyan with mami. 🙂
This is one fine dining menu!! Looks divine 🙂
O.K…these look pretty darn awesome!! I’ve always thought the stuffed ones had too much steamed bun but I still eat them for the tastes. I think these would be much more enjoyable!!!!
Aaah pork buns are my favourite!! These look so dreeaamy – and Momofuku’s are legendary. I have never made my own steamed buns before but really want to give it a go so will save your recipe 🙂