Momofuku style pork belly buns

Pork belly is quickly becoming one of my favorite cuts of meat because of one word, fat! Pork belly is pretty much 50% fat and when roasted over the course of 2 hours, that fat renders into the meat creating a succulent piece of pork that is truly heavenly.

The man who started the whole pork belly trend, David Chang, owner of all the Momofuku restaurants in Manhattan is one of my foodie idols. His pork buns at Momofuku are one of the greatest bites to eat in the city. I got the Momofuku cookbook for Christmas, and the first thing I wanted to try were the pork buns, so we went down to Arthur Avenue in the Bronx and got a beautifully marbled, 2 pound pork belly from a great, old-school butcher. They’re quite a challenge to make, taking a full day to prep, but the result is without a doubt worth it.

Momofuku Pork Belly Buns

2 pounds pork belly, skin off

¼ cup salt

¼ cup sugar

¼ Tbsp + ¼ tsp dry yeast

1/3 cup water

1 cup bread flour

1 ½ Tbsp sugar

¾ Tbsp dry milk powder

¼ Tbsp salt

1/8 tsp baking powder

1/8 tsp baking soda

1/8 cup pork fat or vegetable shortenings

¼ cup sliced scallions

hosin sauce

Directions for pork belly

1. Combine salt and sugar, rub all over belly. Cover for 6-24 hours.
   
   
2. Roast in the oven at 450 degrees for an hour. Then lower the temp to 250 for another hour.
3. Let pork cool, then wrap in tinfoil and refrigerate for 30 minutes. Then cut into slices and heat up in a pan on low-medium heat.

Directions for Buns

1. Combine all bun ingredients in a stand mixer with a dough hook and beat on low until a not so tacky ball forms around the hook. Let sit for 1-2 hours until doubled.
2. Punch dough down and roll and cut up into 12 2 inch by 2 inch pieces, let sit for 30 minutes.
3. Roll pieces into 4-inch ovals and fold over into a bun, let sit for 20 minutes.
4. Steam with a steamer in a small pot filled with water, cook eat bun for about 5 minutes, then wrap in towel to keep warm.
5. To make buns, place 1-2 slices of pork on a bun, spoon on some hosin sauce and some sliced scallions, enjoy!