Momofuku Pork Belly Buns
Made famous by Momofuku’s David Chang, these buns are easy to make and a guaranteed hit.
Prep Time 30 Minutes
Cook Time 24 Hours
These pork buns are great finger food for your party, or as starters if it’s a sit-down affair. It’s quite a crowd pleaser so it’s best to make more than one portion per person, as many will come back and ask for more!
Choose leaner cuts of pork belly for best results.
It’s best to slice your pork when it’s chilled. The meat is firmer when cold, allowing you to cut without it falling apart.
For the plain steamed buns, look for the ones shaped like a sock-puppet mouth, which can be bought from Asian supermarkets – you won’t need to slice them open then!
David Chang is the Chef and Founder of Momofuku. Before opening Noodle Bar in 2004, Dave worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. he has been honored with awards from Food & Wine and Bon Appétit. Dave was one of the Time 100, a GQ man of the year, and has taken home four James Beard Awards. Dave’s cookbook, Momofuku, came out in 2009.
- 600g slab of pork belly (skin on)
- 1 whole cucumber
- 12g sugar
- 4g salt
- 12 mini plain steamed buns
- 100ml Hoisin sauce
2 days before serving:
- Fill your sous vide water bath with water and preheat to 70ºC (158ºF) with 24 hours cooking time.
- Once target temperature is reached, seal the pork belly in a bag and submerge in the water bath.
1 day before serving:
- Once it’s cooked, rapid chill the sealed bag containing the pork in an ice bath. Place the unopened pouch containing the pork belly skin side down between two baking trays and a weight in top to flatten the skin. Refrigerate for at least 3 hours or overnight.
30 minutes before serving:
- Remove the chilled pork from the bag. Rub salt on the skin generously. Cut the pork into 1cm (2/3 inches) thick portions with the same width as the buns.
- Preheat broiler to 250ºC (482ºF). Place the sliced pork together skin side up and wrap tightly with aluminium foil on all sides, except the skin. Grill for 10 – 12 minutes until crispy.
- Meanwhile, shred the cucumber with a grater. Mix in salt and sugar, set aside.
- Steam the buns for 5 – 8 minutes until soft and fluffy, do this in batches if necessary. Slice the buns 3/4 open, leaving a ‘hinge’.
- Spread a thin layer of Hoisin sauce on the base of each bun. Place a piece of pork belly and top it with some grated cucumber. Serve immediatley.