New This Month

Steamed Pork Buns

44

This recipe for savory steamed pork buns is courtesy of chef David Chang.

  • Yield: Makes 30 buns

Source: The Martha Stewart Show, November Fall 2007

Ingredients

  • 1/2 cup coarse salt
  • 1/2 cup sugar
  • 1 skinless, boneless pork belly (5 pounds)
  • Buns
  • Hoisin sauce, for serving
  • Sliced cucumbers, for serving
  • Finely chopped scallions, for serving

Directions

  1. In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.

  2. Preheat oven to 300 degrees.

  3. Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.

  4. Slice pork across the grain and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.

  5. To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes. Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately.

Reviews Add a comment

  • palma3945
    21 JAN, 2012
    I can't wait to make these buns.
    Reply
  • MS11286535
    27 DEC, 2009
    We made this for Christmas this hear?
    Reply
  • lmuas
    19 APR, 2009
    I'm in a guy and need help with the bun recipe. I don't understand how to get the pork fat. Do I get it from its juices from the roasting pan, after which it is cook? Please someone help me with this. Emali me at moua9240@stthomas.edu
    Reply
  • jlynnhamblin
    22 DEC, 2008
    i finally had the courage to make this today. it is very delicious. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. very simple but a lot of work with the dough and waiting for it to rise. i did not have a bamboo steamer so i used my stainless steel. the buns will sink when it gets wet from the steam. i think thats why they use the bamboo. so, i suggest putting a towel over the pot then the cover. VERY VERY GOOD.
    Reply
  • jlynnhamblin
    22 DEC, 2008
    i finally had the courage to make this today. it is very delicious. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. very simple but a lot of work with the dough and waiting for it to rise. i did not have a bamboo steamer so i used my stainless steel. the buns will sink when it gets wet from the steam. i think thats why they use the bamboo. so, i suggest putting a towel over the pot then the cover. VERY VERY GOOD.
    Reply
  • cbtj
    11 SEP, 2008
    ...
    Reply
  • cbtj
    11 SEP, 2008
    joni732, I think you should probably freeze the buns AFTER you steam them since I've seen these buns many times at asian grocery stores packaged that way...steamed
    Reply
  • cbtj
    11 SEP, 2008
    joni732, I think you should probably freeze the buns AFTER you steam them since I've seen these buns many times at asian grocery stores packaged that way...steamed
    Reply
  • Cassey
    11 SEP, 2008
    My son lives in Manhattan and kept raving about Momofuku. We visited at the end of August and now I know why. In my quest for this addictive treat I came upon MS David Chang himself giving the recepie. I just cut the recepie in half to try it out. I had already failed at two previous attempts at making the buns from the recepie posted at Epicurious,BAAD. Dont' substitute a thing. Get the pork belly from Newman farms as Mr. Chang does DO NOT substitue anything. .
    Reply
  • joni732
    11 SEP, 2008
    Us there a way to store the buns? Thirty is alot. I could freeze them BEFORE steaming them, I suppose, but I was just wondering about storage, thanks.
    Reply