What exactly is a Momofuku pork bun anyway? Well, it’s somewhat similar to a char siew bao except for three things:
- The bao is not closed, it’s open like a burger.
- The pork belly is not minced and cooked with char siu sauce but just roasted.
- There’s added flavour with sugar pickled cucumber – don’t knock it until you’ve tried it!
I’ll be honest. This recipe does take awhile, especially if you live in this tiny corner of the world where the white buns are not available pre-made. So, the bf was tasked with the dough kneading work since he’s got more dough kneading training than I have. (The bf’s Dad bakes bread every week, they don’t buy bread at all…unless a certain guest feels like having croissants for breakfast *cough* *clears throat*)
You might need some motivation before you embark on this culinary adventure so here’s a photograph of what I’m talking about:
So this is the only photograph I have as I misplaced my SD Card along with the Card reader and hunted high low, but alas…it was permanently gone. I have a feeling I threw it away by accident. I know! How could you do that Fieran? *facepalm*
There are three steps to making these extremely delicious buns.
- Marinate and roast your pork belly.
- Make the buns.
- Pickle the cucumber.
Trust me, the effort is worth it. We spent about 4 hours trying to make this dish (the pork was marinated overnight) and it was definitely a success. We ate it as an evening pre-gym snack on Sunday, then dinner that Sunday and also dinner the next day, Monday. It was a dish that kept on feeding [..like a gift that keeps on giving] 🙂
Reference: Exerpt from the Momofuku Cookbook