Pork Belly Buns at Home
Momofuku Noodle Bar
Pork Belly Buns at Home
You’ll need to steam these buns to complete this Drop. Don’t have a steamer? Visit this listing to order your Drop with an authentic 8″ bamboo steaming basket as recommended by Momofuku Noodle Bar!
- 8 Buns
- 8 slices Cooked Pork Belly
- 1 Cucumber
- 75mL Hoisin Sauce
- 75g Cut Scallions
ITEMS NOT PROVIDED:
Make sure you’ve got Parchment Paper, a Large Pot, a Heavy Bottom Pot, a Bamboo Steamer Basket, a Small Spoon, a Perforated Spatula, 2 Resting Trays with a Rack, and a Presentation Plate or Platter. It’s also ideal to have a few staples on hand like Salt and Sugar. Now, let’s get cooking!
- Prepare Cucumber about 20 minutes ahead of time: Slice Cucumbers into the thickness of a toonie. Mix together the 3/4 tsp Salt & 3/4 tsp Sugar in a small dish or bowl. In a separate bowl, add your cut Cucumbers and then lightly season with the Salt and Sugar mix; toss lightly. You will see some liquid extracted from these Cucumbers which is normal. This liquid can be discarded.
- Bring an 8qt pot of water up to a boil. Once the water boils ,you can turn the heat down to medium and put a lid on it as we prepare the rest of the ingredients.
- While you wait for your water to boil, you can set up your bamboo steamer with a parchment paper liner. Using multiple levels of steamer baskets is fine.
- To set up, arrange the 8 Buns in your baskets on the parchment paper making sure they don’t get too close together as they will increase in size slightly once they start steaming. Once set up, you can leave these on the counter, stacked up and ready to go, while we finish the rest of the items.
- Heat your heavy bottom pan on medium heat.
- While waiting for your pan to heat up, get your garnishes and serving plate ready.
- Now that you are all set up, place your Buns over the steamer and turn this heat to high to get the water boiling.
- Then, carefully place the Pork Belly in your heavy bottom pan ensuring you have enough room to place the total amount of Pork pieces you plan to prepare.
- Allow to cook on one side for 2-3 minutes. As they cook, you will see a fair bit of fat render out into the pan, and you can expect some splattering. Be careful.
- Once you see that they are getting golden brown (2-3 minutes), it’s time to flip the Pork Belly. Be sure to flip the Belly slices away from you to avoid splashing the hot fat back on you.
- Cook for an additional 2-3 minutes until golden brown.
- When complete, remove the Pork Belly from the pan and transfer them to a rack with a tray underneath or a plate lined with paper towel.
- By this time, our Buns should be ready; about 8 minutes of cooking time. Turn the heat off to stop the boiling and remove the lid. When removing the lid from the setup, be careful to lift the lid toward us and allow the steam to escape out the back of the pot. The Buns should be light, fluffy, and slightly sticky to the touch on the outside.
- Use the spatula to remove these Buns from the basket and arrange them on a cutting board or serving plate to finish.
- Gently open the Buns up, and using a small spoon, apply the desired amount of Hoisin to the inside of the bun – we recommend about 2 teaspoons per Buns. Use the spoon to then spread this Hoisin around the inside top and bottom of the Bun.
- Arrange 2 or 3 slices of the Cucumber on the bottom half of the Hoisin-Dressed Bun and arrange some cut Scallion on the top half.
- Place your heated Pork Belly in the centre and serve on a platter! Fold the Buns shut and enjoy immediately!