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Pork Belly Buns at Home

Momofuku Noodle Bar

Pork Belly Buns at Home

With Salted Cucumber & Hoisin Sauce
Enjoy Momofuku’s iconic Pork Belly Buns at home! This humble dish has been on the menu at Momofuku Noodle Bar since its inception, and with Chefdrop, you can now make this sweet and salty dish at home. With roasted pork belly, hoisin, quick-cured cucumbers, and scallions on steamed buns, these Pork Buns follow this simple equation: “steamed bread + tasty meat = good eating”. You can also enjoy these Buns as an appetizer to go along with one of our other Drops.

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!
Serves 2-3
•   Easy Prep
•   Ready in 20 Minutes



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  • 8 Buns
  • 8 slices Cooked Pork Belly
  • 1 Cucumber
  • 75mL Hoisin Sauce
  • 75g Cut Scallions


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!


  1. Prepare Cucumber about 20 minutes ahead of time: Slice Cucumbers into the thickness of a toonie. Transfer the Sliced Cucumber into a mixing bowl. Combine 3/4 tsp Salt & 3/4 tsp Sugar in a small dish or bowl. Lightly season the Cucumbers 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.
  2. Bring an 8qt pot of water up to a boil. Once the water has reached a boil, turn the heat down to medium and put a lid on it as we prepare the rest of the ingredients.
  3. Set up your bamboo steamers by lining each basket with parchment paper. Arrange the 8 buns in your basket (4 per level). Remember to leave some space between each bun; these buns will increase in size during the steaming process! Set aside – we will begin steaming shortly!
  4. Heat your heavy bottom pan on medium heat. Carefully place the Pork Belly in your hot heavy bottom pan. 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.
  5. Once your Pork Belly has been carefully placed in the pan, now it’s time to place your Buns over the steamer and turn this heat to high to get the water to rapidly boil. This will increase the amount of steam.
  6. Now back to check on your Pork Belly. Once you see that they are getting nice and golden brown (2-3 minutes), it’s time to flip the Pork Belly. Be sure to flip the Pork 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.
  7. Get your garnishes and serving plate ready.
  8. 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.
  9. Use the spatula to remove these Buns from the basket and arrange them on a cutting board or serving plate to finish.
  10. 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.
  11. 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.
  12. Place your heated Pork Belly in the centre and serve on a platter! Fold the Buns shut and enjoy immediately!