If Momofuku is famous for one item it’s the steamed pork buns. There’s been a lot of hype about the pork buns, even if they were an “eleventh-hour addition” to the menu. Chang himself admits that the buns are “a take on pretty common Asian food formula: steamed bread + tasty meat = good eating.” It’s true too, there are hundreds of versions of steamed buns and meats, but I have never had one as satisfying as the one I had that first time I visited Momofuku in 2007.
Maybe it was because I was really hungry, or maybe it was my giddiness at staying another night in NYC, but that first Momofuku pork bun was so perfect. The combination of sweet hoisin, green onions, roasted pork belly, and crunchy pickled cucumbers wrapped up in the perfect blank slate for flavour, the steamed bun, was handheld satisfaction.
The buns are ridiculously addictive, simple and satisfying. The recipe in the book isn’t really a recipe at all, more a how-to-assemble, as long as you have all of your ingredients ready. You need steamed buns, hoisin sauce, quick-pickled cucumbers, roasted pork belly, green onions and sriracha on the side.
Flip open your buns, spread some hoisin on both sides, cucumbers go on the bottom half, the top half gets a sprinkling of green onions then slices of roast pork belly are nestled in the middle. Fold up the goodness and eat!
Damn you pork buns, I want to eat hundreds of you and fall into a food coma.