For years, I’ve heard numerous friends wax poetic about David Chang’s legendary Momofuku restaurants. Even non-foodie friends have raved to me about it. Alas, I have never been there. And feeling left out, I’ve tried to get in the act by buying Chang’s cookbook and recreating some of his popular recipes. But there was one recipe that I was dying to try, and just never had the opportunity to – until now. Yes, dear readers, I have finally (and successfully) made, drooled over and scarfed down Momofuku’s Steamed Pork Buns. And everyone was right. They are incredible!
One of the reasons I’d never tried Chang’s recipe was because it’s long. Long recipes scare me. They translate to “very complicated”, “tedious” and… well…”long”. This recipe is really none of those things. Okay, maybe it is a little long, but it isn’t complicated or tedious. And once you break it down by component, it’s actually quite manageable. While these steamed pork buns would never qualify as a quick, week night dinner, they’re definitely worth a go when you have more time to spend.
Another reason I’d never made these buns before is because pork belly is scare around these parts. I can usually find it frozen, but rarely ever fresh. I hate to buy frozen meat. I hate to buy fresh meat and freeze it too. It’s just one of my little quirks. Don’t judge me.
A few weeks ago, I stopped into Whole Foods to stock up on my favorite yogurt. As I passed by the meat counter, I glanced over to admire the meat, and lo and behold – I saw fresh pork belly. I think my heart skipped a beat. I sidled up to the counter and picked up a few pounds, knowing exactly what I would make with them. Seriously, if I had known then how fab this recipe would turn out, I would have bought more! read more >>