Momofuku Steamed Pork Buns
 
 
Momofuku's famous steamed pork buns...with a short cut bun recipe from Steamy Kitchen!
Author:
Recipe type: Lunch/Dinner
Cuisine: Asian
Ingredients
Pork
  • ½ cup coarse salt
  • ½ cup sugar
  • 1 skinless, boneless pork belly (5 pounds)
  • Buns (see below)
  • Hoisin sauce, for serving
  • Pickled cucumbers, for serving (see below)
Pickled cucumbers
  • 1 large cucumber
  • 1 cup water
  • ⅓ cup white vinegar
  • 4 tbsp sugar
  • ½ cup green onion, chopped
  • 1-2 tsp salt
Short Cut Steamed Buns
  • 2 cans Pillsbury Grand Buttermlik Biscuits
  • Flour, for dusting
  • Squares of parchment/wax paper
Directions
The night before:
  1. Prep your pickles - slice your cucumber into thin slices (1/4-inch thick or less), and throw them into a medium-sized bowl with the water, vinegar, sugar, salt (to taste), and green onions. Stir and then refrigerate until you're ready to eat.
  2. In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.
Day of cooking:
  1. Preheat oven to 300 degrees.
  2. Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan.
  3. Roast pork until very tender, about 2½ hours. (About 30 minutes for every pound of pork)
  4. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more.
  5. Remove pork from the oven, and allow it to cool for 30 minutes before either slicing it or transferring to a refrigerator.
  6. While your pork belly is cooling, make your buns. Dust work surface with the flour. Open one can of dough. Separate out the biscuits.
  7. Using a rolling pin, roll each biscuit into an oval and fold in half. Place folded dough on a parchment square. Keep covered until ready to steam.
  8. Prepare your steamer, and place folded dough (with their parchment squares) onto a large dinner plate. Carefully lower the plate into the steamer. Cover, and steam the buns for 12-13 minutes. Repeat with the second can of dough. (Steam the buns in batches, avoid overcrowding the plate while steaming otherwise the buns will stick to each other - they puff up a lot while steaming)
  9. To serve, slice pork across the grain (if serving later, return slices to baking dish with its juices, cover and refrigerate until ready to serve, up to 3 days).
  10. Pull open a steamed bun, smear on some hoisin sauce, and lay a few pieces of pork and pickled cucumber on top.
  11. Fold, bite, and enjoy!
Notes
My pork belly slices are smaller and chunkier than the usual Momofuku buns - this is because my local Asian store only sold pork belly in narrow strips vs. one solid 5lb piece. Still delicious, though!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/06/momofuku-steamed-pork-buns.html