Steamed Pork Buns Recipe

Wednesday, September 12, 2012

pork-buns-10

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!

pork-buns-12

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 >>

more of what\'s cooking...

Shepherds Pie Recipe

Tuesday, January 11, 201135 Comments

My first introduction to shepherd’s pie was in the lunch line at my high school cafeteria.  That was many more moons ago than I’d care to share.  But, not so long ago that I don’t still remember.  I’d never heard of it before and had no idea what it …

The Best Carrot Cake Recipe Ever!

Friday, January 7, 2011122 Comments

Mini SGCC has a boyfriend.  He’s actually been around for almost a year now, but I wasn’t allowed to blog about it.  I’m still not, but I have to because otherwise there would be no story to tell about this cake.  And, this cake is too wonderful not to …

Trailer Trash Pot Roast

Friday, November 12, 201046 Comments

The tide has definitely started to turn, weather-wise, for us down here in the Sunshine State.  The temperatures this past week have actually dipped down into the 50’s a few times.  From April through October, I long for this respite from our oppressive heat and grueling humidity, however short-lived …

Roasted Rainbow Carrots with Maple-Mustard Glaze

Monday, September 20, 201025 Comments

I was blessed with another batch of beautiful rainbow carrots in my basket from Suncoast Organics this week.  You may recall that the last time I had some, I pickled them with some daikon radish and made a lovely Do Chua.  This time, I wanted to show the carrots …

Do Chua (Vietnamese Carrot and Daikon Pickle)

Friday, August 13, 201020 Comments

Are you getting sick of me talking about Suncoast Organics yet?  I hope not, because I’m going to talk about them again.  This week I got the prettiest rainbow-colored carrots in my goodie box.  Another “first” for me. I’d seen pictures of them in cookbooks and magazines, but …

Classic Carrot Cake

Monday, February 23, 200945 Comments

“To every thing there is a season, and a time to every purpose under the heaven”
-Ecclesiastes 3:1

Do you categorize your food by season? I do. It makes sense to cook with ingredients that are at their peak of freshness. Certain foods, by …

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

Just Browsing?
55 Knives
follow me!

    Follow Me on Pinterest



    Friday Food Lust



    Fine Cooking