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Pork Buns with Pork Belly or Pulled Pork Shoulder

Recently, I got my hands on the Momofuku cookbook, and I have kind of been going crazy making everything in it. I am seriously in love with each and every recipe!

This recipe that I’m sharing with you is a variation on their Pork Bun recipe. I did not make my own buns, though the recipe is in the book, mostly because I was too busy spending a week making the ramen (which I will be sharing with you later and also utilizes both of these meats!). Also, I filled my buns with both the pork belly (as indicated in the recipe), as well as the pulled pork shoulder recipe elsewhere in the book.

These mini sandwiches are seriously amazing… to the point that I actually don’t know how to put it in words! The quick-pickles add a nice, sweet-salty crunch that pair with the rich, succulent meat perfectly! The hoisin sauce adds a sweet-but-sour note that pulls everything together.

While the meats are time-consuming to make, the recipes are insanely easy. Plus, once you have the meats all finished, the pork buns are only a matter of quick assembly!

Pork Buns 

recipe slightly adapted from from David Chang’s Momofuku

for 1 bun (but repeat as many times as you want!)

ingredients:

  • 1 steamed bun (you can find these in the freezer section of an Asian grocery store)
  • 1/2-1 tbsp hoisin sauce
  • 2-3 slices Quick-Pickled Cucumbers (recipe below)
  • Pork Belly and/or Pulled Pork Shoulder (recipes below)
  • Sriracha (optional, but adds a nice spiciness!)
  1. Heat the bun in a steamer for about 4 or 5 minutes. When warm and fluffy, spread open on a plate.
  2. Heat the pork belly in a pan on the stove until slightly seared. Heat the pork shoulder in a 250 degree oven for about 10 minutes.
  3. Slather the hoisin sauce over the open bun. Put the cucumber slices on one side of the bun and put some pulled pork or pork belly on the other. Top with sriracha, if desired, and enjoy!

Quick-Pickled Cucumbers

makes enough for about 10 buns

ingredients:

  • 1 Kirby cucumber
  • 1 1/2 tsp granulated sugar
  • 1 1/2 tsp Kosher salt
  1. Slice the cucumber into 1/8 inch slices. Mix the slices with the salt and sugar in a bowl. Allow to sit for 10 minutes.
  2. Taste the pickles. If they are too salty or sweet, wash them off and re-season them and wait another 5-10 minutes.

Pork Belly

This makes quite a bit, but leftovers can be used in the Momofuku Ramen recipe

ingredients:

  • 3-lb skinless pork belly
  • 1/4 cup Kosher salt
  • 1/4 cup sugar
  1. Mix the salt and sugar together in a  small bowl.
  2. Put the pork belly into a roasting pan that it fits in snugly. Coat the pork with the salt and sugar mixture. Cover the pan with plastic wrap.
  3. Place the pork in the fridge for at least 6 hours, but no longer than 24. When ready to cook, remove from fridge and pour out any liquid that has accumulated at the bottom of the pan.
  4. Preheat oven to 450 degrees.
  5. Place the pork (in the pan) in the oven and cook, fat side up, for 1 hour, basting it with the rendered fat half way through.
  6. After an hour, turn the oven temperature down to 250 degrees and cook for another hour or so, until tender. Remove the pan from the oven and move the bely to a plate. Allow the meat to cool, then wrap in foil and refrigerate until cold for easier slicing.

Pulled Pork Shoulder

Again, this makes quite a bit as well, but leftovers can be used in the Momofuku Ramen recipe

ingredients:

  • 3 lb boneless pork shoulder
  • 1/4 cup Kosher salt
  • 1/4 cup sugar
  1. Mix the salt and sugar together in a  small bowl.
  2. Put the pork shoulder into a roasting pan that it fits in snugly. Coat the pork with the salt and sugar mixture. Cover the pan with plastic wrap.
  3. Place the pork in the fridge for at least 6 hours, but no longer than 24. When ready to cook, remove from fridge and pour out any liquid that has accumulated at the bottom of the pan.
  4. Preheat the oven to 250 degrees.
  5. Place the pork shoulder (in the pan) in the oven to cook for 6 hours, basting with the rendered fat every hour or so.
  6. Take the pork out of the oven and allow it to rest for 30 minutes before pulling the meat into ropy strands using two forks.

   

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