Momofuku pork belly bun recipe

SUBSCRIBE TO FOOD52. Put the pork on.

You no longer need to visit Momofuku to try their famous pork buns – with this step-by-step recipe you can make them right at home.

Momofuku pork belly bun recipe. Directions Pork Belly and Quick-Pickled Cucumbers Put the pork belly in a roasting pan that holds it snugly fat side up. Combine 12 cup salt and 12 cup sugar in a. Heat the oven to 450ºF.

Discard any liquid that has accumulated in the roasting pan and put the pork belly in the oven. Place pork in a small roasting pan fat side up that would fit the pork belly then bake in a 220C pre heated oven for 1 hour. Halfway through the process baste it with the liquid accumulated in the bottom of the pan.

Lower heat to 135C then continue to bake for 15 to 2 more hours or until pork is really tender. Baste the pork with any liquid accumulated in the pan every 30 minutes. Momofuku Pork belly.

A skinless slab of streaky pork belly anything about 135kg I have used larger and smaller slabs with excellent results 35g coarse sea salt 50g sugar. Choose a dish or container that matches the size of the pork belly place the meat inside and rub salt sugar onto all sides. David Chang removes the excess salt sugar rub I am a little less fussy well just lazy leave it on the belly.

Momofuku Pork Belly Buns. Adapted from a recipe on Epicurious by David Chang. 1 cup warm water 40-46c or 105-115F divided.

15 teaspoons active dry yeast. 3 tablespoons sugar plus a pinch. 2 tablespoons dried milk powder.

3 12 cups cake flour not self-rising 1 12 teaspoons baking powder. Oil for greasing and brushing. You no longer need to visit Momofuku to try their famous pork buns – with this step-by-step recipe you can make them right at home.

SUBSCRIBE TO FOOD52. Ingredients One 3-pound slab skinless pork belly 14 cup kosher salt 14 cup sugar. Instructions Combine the sugar salt and black pepper and mix well.

You will likely have too much so dont feel like you have to use. Remove the skin from the pork belly. You can get your butcher to do this for you.

If you want to do it yourself its not. Pull out a cookie sheet. Put the pork on.

Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside. Add 2 pieces of pork belly then a couple slices of pickle. Add a scattering of scallion and a squirt of sriracha if you like.

Repeat with the remaining buns and eat. Momofukus Pork Buns Recipe on Food52 12 These pork buns are salty and sweet and texturally interesting theyre fun to look at and eat and they involve pork belly a close cousin of bacon. Roll each ball into an oval and brush with oil.

Lay a chopstick across the center and fold the bun in half over it. Gently remove the chopstick and transfer the bun to a square of parchment for its last rise before steaming.