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Steamed Pork Buns

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

  • Yield: Makes 30 buns
Steamed Pork 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 (36)

  • palma3945 21 Jan, 2012

    I can't wait to make these buns.

  • nystudio107 27 Dec, 2009

    We made this for Christmas this hear?

  • 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

  • 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.

  • 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.

  • cbtj 11 Sep, 2008

    ...

  • 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

  • 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

  • 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. .

  • 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.

  • jlynnhamblin 11 Sep, 2008

    i'd love to try this recipe but i've called several stores if they carry pork belly and they kind of laughed at me. where would i find boneless skinless pork belly or what would be a great substitute?

  • jacquieclements 10 Sep, 2008

    IS THERE A WAY FOR ME TO WATCH THE ENTORE VIDEO FOR 9/10/08.

    STEAAMED POEK BUNS. I ONLY SEEM TO GET THE START AND THEN IT QUITS.

  • tizinu 13 Dec, 2007

    Also, I know there is a temptation to purchase tortillas, but I advise against that. If you have an asian grocery store, go to the frozen food section and look for plain steamed buns. These will be buns without filler that can be microwaved for the same effect and they can be kept frozen for months if needed. The buns aren't difficult to make though and you can switch the lard for some cream or vegetable oil.

  • tizinu 13 Dec, 2007

    Hoisin sauce can be purchased at any supermarket in your asian / ethnic food section. Try to find one that is manufactured in the States and does not have MSG. Additionally, be sure to check the expiration date for freshness. It is a thick, sweet and salty paste that is divine with roasted meats.

  • tizinu 13 Dec, 2007

    Hoisin sauce can be purchased at any supermarket in your asian / ethnic food section. Try to find one that is manufactured in the States and does not have MSG. Additionally, be sure to check the expiration date for freshness. It is a thick, sweet and salty paste that is divine with roasted meats.

  • tm07 9 Dec, 2007

    Just click on the blue word Buns in the Ingredients list and it will link you to the recipe for making the buns.

  • prairiepeacock 3 Dec, 2007

    If you can't find pork belly ask your local butcher or locker. We used side pork which is a thicker form of bacon and it worked great. We butcher many of our own hogs and this part of the hog is a delicacy. Also lard is great in pie crusts. For those who fear thickening of the arties, if you don't eat it every single day, it will not hurt you. We are very health concious and use a ton of olive oil but when we make prize winning pies, we use lard. Canadian bacon is also part of the pork belly.

  • Cig 2 Dec, 2007

    I use ordinary flour (gold metal, king arthur) as bread flour. Decades ago the distinction was between bread flour and cake flour. If a recipe calls for cake flour (silk is the only brand that comes to mind now), I put 2 tablespoons of cornstarch in a measuring cup and fill the cup with unsifted bread flour. This one cup of cornstarch/flour is sifted 3 times. One cup of the sifted product equals 1 cup of cake flour. Cig

  • DLam 30 Nov, 2007

    In the recipe for the buns, What is bread flour? Where can you buy it? What Brand?

  • maisiegirl 29 Nov, 2007

    I just ate @ Momofuku last Friday evening and these buns are amazing! I generally don't eat pork, but these buns won't let me stop thinking about the amazing tastes. If you are in NYC, definitely make Momofuku a must-do stop! Thank you Martha for sharing the best and brightest of the new young foodie chefs!

  • scotsborn 29 Nov, 2007

    Thank you mslittlelady for telling us where to get the recipe for the buns. I would not want to make 30 of them so I am thinking maybe Pita bread or tortillas would be just as good. Also lard is not good for the arteries.

  • Sosostris 29 Nov, 2007

    For the bun recipe, click on the word "Buns" right after the list of ingredients for the pork.

  • jennieloves2cook 29 Nov, 2007

    Pork belly is easily found in any Asian or oriental market. If you don't have a market of that sort nearby, try using boneless pork butt. It's a good substitute and comes out very moist.

  • pastalover 29 Nov, 2007

    Thanks to mslittlelady for telling us the trick about finding the recipe for the buns.. I will remember that.. Wish someone had the answer about the pork belly but I think if you go to your local butcher shop or specialty meat shop. (look in phone book) and ask they will be able to get you one...

  • barbararose 29 Nov, 2007

    Where do you get pork belly? Can that be substituted with another cut of pork?
    barbararose

  • barbararose 29 Nov, 2007

    Where do you get pork belly? Can that be substituted with another cut of pork?
    barbararose

  • mslittlelady 29 Nov, 2007

    For those who are still perplexed about the recipe for the buns...in the list of ingredients for the Steamed Pork Buns you will need to place your cursor on the word buns and click. Also there are many different recipes for hoisin sauce but it is also readily available in most supermarkets on the Asian aisle.

  • DianeFunai 29 Nov, 2007

    Where's the recipe for the buns?

  • kimee 29 Nov, 2007

    in the list of ingredients, click on the word buns :)

  • Kitcat6151 29 Nov, 2007

    Just click on the word buns and the recipe will pop up.

  • cjaysbiz 29 Nov, 2007

    Click on the word BUNS under ingredients and it will take you to the bun recipe.

  • 2Diane2 29 Nov, 2007

    This does not tell you how to make the buns

  • salome22 29 Nov, 2007

    Recepie for the buns?

  • Kennie 29 Nov, 2007

    I just pput a comment in; wanting the receipe for the buns and when I clicked on report it said inappropriate. I don't know what this means.

  • Kennie 29 Nov, 2007

    I would like to have the receipe for making the buns. Thanks

  • memond12 29 Nov, 2007

    is there a recipe for the buns? or are these just canned biscuits?? also what is hoisin sauce? can it be made or does it have to be bought?

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