Momofuku pork buns from Momofuku by David Chang and Peter Meehan

  • scallions
  • bread flour
  • hoisin sauce
  • active dry yeast
  • pork belly
  • pork fat
  • store-cupboard ingredients
  • dried milk
  • Sriracha sauce
  • Kirby cucumbers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on February 08, 2021

    I've made the ramen several time but not these. I bought frozen bao in the local Chinese grocer. As is so often the case with this cookbook, I pretty much perfectly replicate the restaurant's results. Deeply satisfying.

  • bwhip on April 08, 2017

    These are amazing, really tasty. Prep is actually quite simple, but also quite time consuming. The local Whole Foods just sold 1 lb pieces of pork belly, so I used two of those, and reduced cooking time a little from the recipe as a result. 50 buns take a long time to form and steam, but the recipe says they freeze well, so now that it's done, future prep should be quick and easy.

  • MmeFleiss on March 03, 2015

    I've made this using both the recipe from the book and the one from epicurious, I actually prefer the epicurious version because I felt that the pork using the book recipe is too dry. 2016 update: I made it per the book direction and baked the pork belly in a snug loaf pan. The texture was much better as it cooked submerged in its own fat.

  • fprincess on May 29, 2013

    I used a 4-lb pork belly . I realize that the online recipe that I used (from epicurious) differs from the book in several respects. First, in the online recipe the belly is brined for 12 hours (instead of being dry-cured). It is roasted at low temperature first, and high temperature at the end. Despite these differences, I got an outstanding result. I did not attempt making the buns so I used high-quality dinner rolls from a local bakery. I served them with the quick-pickled cucumber from the book, chives instead of scallions, and hoisin sauce. Absolutely delightful. This is a great recipe because it can be prepared in advance and reheated as needed. Photos here:

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