Momofuku’s Pork Buns @ Not Quite Nigella

Momofuku’s Pork Buns

December 31st, 2012 by Not Quite Nigella
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momofuku pork buns

Have you ever had a battle of wills with a stranger? Like when you’re sharing an armrest on a plane or in a movie theatre and both of you want the arm rest but neither of you are willing to concede the arm rest? The stranger has no interest in sharing it, nor do they think that it’s a rule of one arm rest per person.

Well, that was like the battle I was having with my room neighbour.

I was in a hotel room and it’s a lovely one at that. But I was sharing a set of joining doors with my neighbour and all I can gauge that they’re a night-owl-late- rising child who loves to watch Nickelodeon until past midnight (I’m picturing Kevin from Home Alone) That’s fine, I’ve got earplugs to help me sleep through the night and I go to bed at midnight with the faint sound of the busy street outside and cartoons. A little later, I’m awoken from my sleep by the turning of knobs and have a slight panic that someone is trying to get into my room.

It turns out that around 1am, my neighbour has discovered the set of doors between our rooms and the fact that you can open the door on your side and then push and jiggle the door on your neighbours (usually they are tightly locked) and my neighbour was trying to push my door roughly open. Panic ensued as I was disoriented and groggy from sleep about where I was and where my door was but thankfully they gave up.

momofuku pork buns

The next morning they are back and the cartoons are on again at full blast. I get ready with my music playing on the iPod dock – not particularly loudly as I figured that there were fairly thin walls and there was no need for the person on the other side of the other wall to hear my slightly dodgy taste in music. However, it was apparently enough to annoy the cartoon loving neighbour who quickly unlocks the door on their end and then lunges at my door repeatedly. Foolishly, I put on a robe and open my side of the door ready to talk to them….

In another case, we had a battle of wills with these pork buns. Not the buns themselves but with some people wanting to ensure that they got one of these buns. Mea Culpa my Dear Reader, I didn’t realise that I was only making sixteen of them and from this three went to the photos and the rest went to a family gathering. Not realising how many people would be attending, I felt terrible that I only had thirteen buns to offer people. Some members of the gathering were determined to get at least one or perhaps two. The battle for the buns was on.

These oft copied buns were made famous by Momofuku in New York. Nowadays, many places make their own version of them and these softer-than-soft folded over buns can be filled with all manner of delicious fillings from pork belly, crispy skinned duck to luscious lamb. The process for the buns isn’t that hard for those that bake bread from scratch and the only real difference is in the steaming of the buns rather than baking. Given that Mr NQN was at home during the holiday break I thought it might be a fun task to do during the day.

momofuku pork buns

The only part that is do ahead of time is the pork belly. I like the skin to be super crispy so I dry brine the belly for at least 12 hours beforehand. I much prefer dry brining to wet brining for a few reasons. It is easier – all it involves is salting the meat and leaving it while wet brining requires more fridge space as you need to cover the meat with brine and it also can change the consistency of the meat as you are adding a lot more moisture to it.

After dry brining, the pork belly was simply slow roasted in a chicken stock and sliced thinly so that the crunchy, skin and meltingly tender fat was wedged between the buns. A lick of hoi sin sauce, sriracha chilli sauce and discs of cucumber and green onion and you had something worth fighting over. Or at in engaging in a battle of wills over.

Oh and my hotel neighbours? Thankfully, by the time I opened the door, they were gone. I only realised afterwards how silly I had been opening the door as I didn’t know a thing about them except that they had no idea of privacy boundaries. It turned out that the two neighbours were two women, I have no idea what age or anything else about them but I knew that a) they love cartoons and b) they think that locked doors are meant to be opened!

So tell me Dear Reader, would you have answered the door? And have you ever tried buns like these and if so, what is your favourite filling for them?

And before I forget…I hope everyone has a wonderful New Year’s Eve! I am hosting a NYE party with a friend and cooking up a storm which I will share with you soon. I hope that 2013 is a wonderful year for everyone and that you have a splendid New Year’s Eve celebration! Here’s to a fun and food filled 2013!

Lots of Love,

Lorraine

xxx

momofuku pork buns

Momofuku Pork Belly Buns

Adapted from a recipe on Epicurious by David Chang

Makes 16 buns

For buns

1 cup warm water (40-46°c or 105-115°F), divided
1.5 teaspoons active dry yeast
3 tablespoons sugar plus a pinch
2 tablespoons dried milk powder
3 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
Oil for greasing and brushing

For pork

1 kilo/2 pound pork belly
Salt for dry brining
1 cup chicken broth

For filling:

1/2 cup hoi sin sauce
1 cucumber
a few sticks of green spring onion
16 sheets of seasoned dried nori (optional)
Sriracha sauce (to taste)

To make 1 cup of cake flour, add 2 tablespoons of cornflour or cornstarch and fill to 1 cup mark with plain or all purpose flour. You can buy small packets of seasoned dried nori seaweed sheets at Asian grocery stores. They are usually in the snack aisle or you can cut up the bigger sheets of nori that you use to wrap sushi rolls.

Dry brining the pork

1. Wash and pat the pork dry on the skin. Dry brine the pork by sprinkling salt all over the skin of the pork and allow to brine for at least 12 hours (up to 48 hours). I like to dry out the skin as much as possible so I cover the area underneath the skin and then allow the skin to dry out in the fridge.

The yeast when it starts to foam

To when it has finished foaming

2. Start on the dough. In a small bowl add the pinch of sugar with 1/4 of the cup of warm water and the yeast. Allow to become foamy. In a bowl of an electric mixer fitted with a dough hook, place the sugar, milk powder and cake flour and add the yeast mixture and remaining water (do not add the baking powder). Knead for about 5 minutes until elastic and shape into a ball. Place in an oiled bowl and turn to oil the dough ball all over. Cover and allow to rise for 2 hours or until doubled (I hurry this along by placing the bowl in a bowl of hot water to make this rise faster-change the water once or twice as it will get cold).

Pork belly ready to go into oven

3. While the dough is rising,bake the pork belly. Brush off the salt well and preheat oven to 150c/300F. Place the pork belly skin side up in a deep baking dish and pour the stock around it making sure not to wet the skin on top. Cover tightly with foil and roast for 2.5 hours. Then turn oven up to 235c/450F, remove the foil and roast for 20 minutes. Cool for 30 minutes and then slice into 16 portions.

After 2.5 hours baking, before having the final blast to crisp the skin

Slicing into portions

4. Back to the dough! Punch down the dough and flatten into a round. Sprinkle with baking powder and bring edges up. Knead again for 1-2 minutes until incorporated. Place back in the bowl and cover again and allow to rise for 30 minutes.

5. Have a steamer ready or you can also use a wok with a steamer insert at the bottom or those bamboo steamers. Cut out some squares of baking paper (about 3×3 inch or 7.5×7.5cms). When the dough has risen again, punch down and shape into a 16 inch long log. With a dough cutter or a knife, cut into 16 even pieces.

6. Roll out into an oval shape and brush with oil. Fold over the buns and place on wax paper and cover with teatowels and allow to rise again for about 30 minutes. Steam for about 4-5 minutes and when done, remove wax paper and place on a teatowel (not a terry cloth one) and cover with another tea towel.

7. To assemble (and these are best served warm), open up the flap and brush the bottom with hoi sin sauce. Place the nori sheet on top of the sauce and then place the pork belly. Cut cucumber into discs and add this along with a piece of green spring onion. Add sriracha to taste or let people add as much as they like.

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66 Comments | Add your own

1. Rosa | December 31st, 2012 at 4:27 am | #

Scrumptious! That is a recipe I’ve bookmarked. the buns look very tempting.

Cheers,

Rosa
2. Eva | December 31st, 2012 at 6:41 am | #

How rude, I would have surely called down to the front desk and complained. Too bad they were such horrible guests.
I won’t be able to comment on this recipe of a while, I just came down with the stomach flu that’s been going around and reading about food isn’t very appealing right now. On the plus side, I’m hoping it’ll be good for a kilo or two!
3. GinTonic | December 31st, 2012 at 7:51 am | #

These look delicious. One question, why do you add the baking powder later? Am asking as a bread-machine fan, thinking about the conversion. Oh, and the door opening, thank goodness they had gone and please don’t do anything like that again!
4. gummi baby | December 31st, 2012 at 8:02 am | #

How timely was this blog?!! Only yesterday, I tried this style of pork bun for the first time and can now understand what the fuss is all about! It wasn’t a David Chang original but it was fairly close at Ippudo. And now, thanks to you, I’m going to have a go at making them! Thank you so much! : D

P.S. I have had a hotel adjoining room tussle once on holiday and was completely freaked all night!
5. Alli | December 31st, 2012 at 8:11 am | #

OMG what an awful experience in your hotel, I just phone reception. I find it interesting that Momofuku say they invented the buns when Bao buns with pork filling are as ancient as the hills. I have had them before and love them.
6. Theresa | December 31st, 2012 at 9:05 am | #

I had seen these made on Martha Stewart’s show some years ago and was left with the impression that they were too complicated for me to tackle. I think my skills have improved a lot since then because I think I could make this. But let me tell you, I might only invite two people over for dinner to share them

That hotel situation? Totally bizarre. I would not have opened the door, I would have called the manager.
7. Tina @ bitemeshowme | December 31st, 2012 at 9:06 am | #

These pork buns are just out of this world. I admire David Chang and what he does and hats off to you, Lorraine, for having a go at it. These little things are just absolutely to die for!
8. Hotly Spiced | December 31st, 2012 at 9:18 am | #

Aren’t some people weird! Who watches cartoons until all hours of the night then starts that up again early the next morning! And tries to break into someone’s room in the middle of the night! And I bet they said nothing the next day and acted like all was normal. I must make these pork buns – they look so yummy. Do you always cook pork belly without the bones? I find recipes tend not to tell you whether it’s bones on or off and when I buy pork belly the butcher will say, ‘Do you want it on the bone?’ and then I stand there in a panic because I’ve no idea xx
9. Katrina | December 31st, 2012 at 9:23 am | #

These look absolutely delicious! The bread looks like it would be biting in to a soft, pillowy cloud.

Top job Lorraine! Happy new year to you
10. Bek @ Crave | December 31st, 2012 at 9:29 am | #

These look so good! Love the dough mmmmm. comfort food at its’ classiest.
11. Bronnie | December 31st, 2012 at 9:32 am | #

I’m too much of a scaredy cat. I probably would have over-reacted and rung the front desk and said someone was trying to break into my room! Seriously, would have scared the crap out of me. The buns look delicious. I live in a heavily populated Vietnamese area, and the local takeaways do the most delicious versions of these, plus other yummy treats. We are dangerously spoilt!
12. Trent | December 31st, 2012 at 9:43 am | #

Hot Diggidy…..these look fantastic.

We just picked up some pork belly over the weekend; this post comes very timely and will have to give this a go.

Looking mighty tasty, especially as I’m just having my morning coffee and not have breakfast yet!
13. Sian | December 31st, 2012 at 9:54 am | #

My S.O. had to cut me off from making your Iron Chef Mapo Tofu every other night. I’m betting he’ll have to do the same with the Pork Belly buns.

I just made chicken stock, and with 12 hours brining, I know what we’ll be having on New Year’s Day!

I’m a connecting door opener (only to see what’s there, but I’d probably go outside and pound on the front door of a hotel neighbours if they had dodgy taste in music blaring through the KMart docking station ;-P Not that I’ve ever done that – I’m an avowed earplug user myself.

Happy New Year and thanks for all the great stories and recipes!
14. Matilda | December 31st, 2012 at 10:25 am | #

These Momofuku Pork buns look scrumptious, thank you Lorraine for sharing the recipe. I will definitely try to duplicate these at home but don’t have such a fancy steamer as yours.
How rude of those hotel guests, some people have no idea nor social etiquette. I don’t think I would have opened the door but some shouting between doors may have ensued or I might have knocked on their main door??
Wishing you, Mr.NQN and family a Safe, Healthy and Adventurous 2013! Looking forward to more exciting posts and your book release.
15. Eha | December 31st, 2012 at 10:27 am | #

Nori, sriracha and hoi sin: a lot of taste in the freshly made bun!! Must put the recipe aside. Yes, of course, have encountered this sort of behaviour in a variety of forms, especially in hotels. Quite a few times a knock from my side of the door with a loud statement I would call down to the desk has brought about a sudden cessation of whatever. Best remember a lady with a small child checking in just above us in a rather wellknown Paris hotel. Well, the little dear must have been bored because he or she kept on using the bed as a trampoline for hours on end, with the chandelier above our bed wobbling and plaster coming down in a fine shower! Yep, that > phonecall. An hour later a lovely bouquet of roses was delivered to our room with a note the clients had been asked to leave . . .
16. milkteaxx | December 31st, 2012 at 10:54 am | #

oh lovely post to end 2012! must try that soon! thankyou NQN and heres to a even more fun filled 2013~
17. Marissa Pinch&Swirl | December 31st, 2012 at 11:08 am | #

Happy New Year Lorraine! I love dry brined meat and these pork buns look amazing…
18. Karen | December 31st, 2012 at 11:26 am | #

These buns looks delicious, Lorraine!

I’ve tried the originals a number of times in NYC and they are wonderful. Lesser known are the prawn buns; same buns, different filling. Equally delicious and probably less calories.

Happy New Year and thanks for all the wonderful posts in 2012!
19. Laura (Tutti Dolci) | December 31st, 2012 at 11:35 am | #

These look incredible, I love the buns!
20. Joanne T Ferguson | December 31st, 2012 at 12:03 pm | #

I LOVE pork buns, TRUE!
WISH I was there to have participated in the battle of the pork buns too!
I too get skittish in hotels if someone tries at odd hours to get through a door,
Always make sure to check everything when I first arrive. Isn’t that what initial inspections for the curious minded are for?
Happy New Year! WHOO HOO!
21. Cakelaw | December 31st, 2012 at 1:03 pm | #

These buns look mouth-wateringly good – and it is around lunchtime here – ooh, the temptation. Happy New Year Lorraine.
22. The Squishy Monster | December 31st, 2012 at 1:17 pm | #

I will give Momofuku another try because these look AMAZING!
23. Carina | December 31st, 2012 at 1:40 pm | #

Lorraine!!!!! Telephone, call front desk firmly, let them sort it out- and they will! The other dreadful thing is staying in top hotel, neighbours gets drunk, fights with wife for all to hear in middle of night. Again, call to front desk, if no immediate result, those guests are normally asked to vacate (and flowers and/or fruit basket to you). Happy Happy New Year to you, Mr NQN and your family. Have a super party tonight. Ciao, Carina
24. Victoria of Flavors | December 31st, 2012 at 2:06 pm | #

We call those Mexican stand-offs. My favorite one was with a taxi driver who refused to give way even though it was clearly, clearly my turn. He honked and honked, so, blocking the road, I got out of my car, looked perplexed and slowly checked each tire, then shrugged and smiled. He backed up.

I’ve been admiring this recipe lately, but couldn’t quite make myself tackle it. Yours looks wonderful.

Wishing you the best for 2013, Lorraine and Mr. NQN.
25. Margedd | December 31st, 2012 at 2:07 pm | #

I would like to nominate NQN as the highlight ‘find’ of 2012 for me. I look forward to trying more of your recipes in 2013 and thank you for sharing with your readers.
26. elaine chan | December 31st, 2012 at 2:16 pm | #

A Happy and Blessed New Year to you and your family.
27. Alessandra | December 31st, 2012 at 2:25 pm | #

Happy New Year Lorraine!

XX
Ciao
Alessandra
28. Ulrich | December 31st, 2012 at 2:53 pm | #

Fantastic finale to 2012 Lorraine, I have to try these. As for your room mates, I once stuck a super rude note on my door, it helped hehe. Whishing you and your family a wonderful, healthy and happy New Year. Ulrich
29. MissT | December 31st, 2012 at 4:28 pm | #

Oh dear – that looks dangerously delicious!

Haha I would’ve probably scared myself silly and barricaded the door. What a strange (albeit rude…) set of neighbours!

Happy New Year! I hope you have a blast celebrating
30. Barbara | December 31st, 2012 at 4:43 pm | #

Dear Lorraine, I think I would only have opened the door if I wasn’t alone (and especially if the person on the other side was pushing into the door at the time).
Your pork buns look fabulous and I wish I could overcome my fear of working with yeast to make these.
Happy new year to you and Mr NQN, and many thanks for the entertaining and informative posts during 2012. I look forward to reading those every day, without fail!
31. Tandy | December 31st, 2012 at 5:09 pm | #

I always seem to fly next to overweight men who need all of the armrest and part of my space. I didn’t realize how easy streaming the buns could be. Something to try in 2013. All the best for an amazing 2013!
32. Ladybugfunk | December 31st, 2012 at 5:20 pm | #

Hi Lorraine, thank you so much for the wonderful daily instalments this year. I look forward to reading each day and enjoy every word and delight in every morsel! I’m looking forward to your book next year… I’m sure it will be a best seller !, . I wish I could be at your event tonite … It will – without doubt – be fabulous. A very fantastic New Year to you, Mr NQN, your families and menagerie of friends xx
33. Jina @ Soy and Ginge | December 31st, 2012 at 6:05 pm | #

These look absolutely amazing. Definitely going on my list of things to make when I’m allowed to eat red meat again haha.

That’s one epic steaming machine by the way!
34. Jina @ Soy and Ginge | December 31st, 2012 at 6:06 pm | #

p.s. Happy new year and all the best for 2013!
35. Heidi | December 31st, 2012 at 6:16 pm | #

I love that you made these!! Delicious. I’ve had them in NYC, v lucky. Happy new year, Lorraine!
Heidi xo
36. mashi | December 31st, 2012 at 6:39 pm | #

OMG Lorraine, YUM! I love these momofuku buns and would love to try these at home. Esp given the hot weather in Sydney atm, the dough will rise in no time

Happy new year to you also
37. Anjelica | December 31st, 2012 at 7:59 pm | #

Fantastic pork buns. Gotta try this. Ooh, never open the door to strangers, especially in hotels, even nice ones. Just call the manager and let them deal with the problem. I bring a rubber doorstop to wedge under my door/s just in case. I’ve experienced drunk hotel guests trying to get into my room by mistake, making a scary racket, insisting it’s their room…
38. Michael Toa | December 31st, 2012 at 9:27 pm | #

Well, I wouldn’t open my door… never… I’d just ignore them
And I would definitely fight to get one of these buns… blood and all… hehe… they look utterly scrumptious!
Happy New Year to you Lorraine. Best wishes for 2013! x
39. Stefanie | December 31st, 2012 at 11:01 pm | #

Hi Lorraine, your steamer looks enormous! I think it’s just like the one my parents own Hope you and Mr NQN have a fantastic new year, all the best for 2013 xo
40. Dani H | December 31st, 2012 at 11:10 pm | #

Adding this to my to-do list in 2013!

Lorraine, please, please, please don’t ever consider opening ANY door when you are traveling ~ call the front desk immediately. Just because there are other people in a hotel does NOT mean it is safe to open a door to strangers!

Wishing you a joyful New Year!
41. Debra Kolkka | January 1st, 2013 at 12:32 am | #

I hope 2013 is full of lovely surprises.
42. deana@lostpast | January 1st, 2013 at 12:45 am | #

I have a friend who loves these so much that he brings back special buns from San Francisco each time he goes so he can have them any time he wants (he lives about 2 miles from MOMOFUKO and eats them there regularly too!
I think they are amazing and have never tried to make them myself. You have inspired me to make the buns for sure…

Happy New Year!!!
43. Nomsie | January 1st, 2013 at 1:30 am | #

Yum they look simply delish! (will probably do the cheats version and buy the crispy pork)
I just LOVE BBQ pork buns! If I were at your family gathering and only 13 came to the table it would have been ugly let me tell you! the addition of the nori is an interesting idea…
44. grace | January 1st, 2013 at 5:19 am | #

this is some deeply satisfying food! what a fine way to end an outstanding year.
45. Marysol | January 1st, 2013 at 8:09 am | #

Lorraine, you were smart to keep the door between you and looney tunes closed.

I don’t think soft, fluffy buns would’ve have been much of a deterrent. Maybe the hot sauce?

Speaking of buns, those look (and I’m sure, taste) absolutely delicious!

Happy and Healthy New Year!
46. Sherrie @ Crystal No | January 1st, 2013 at 1:36 pm | #

This looks so tasty! Thanks for sharing your recipe (: These soft buns really do feel like a cloud in your mouth yum. I love how you can put anything that tickles your fancy in these!
47. Merryn Galluccio | January 1st, 2013 at 3:13 pm | #

Love your take on these buns! I will trying dry brining pork belly tonight as these lovely sunny holiday days do tend to influence luscious recipes. Tussles are usually limited to armchair rights and I am grateful when placed next to a thin person … oops (is that politically correct?) We shall have these buns tomorrow. Thank you for all of your entertaining reading this past year – Happy New Year to you and your family xx
48. Merryn Galluccio | January 1st, 2013 at 3:21 pm | #

Love your take on these buns! I will trying dry brining pork belly tonight as these lovely sunny holiday days do tend to influence luscious recipes. Tussles are usually limited to armchair rights and I am grateful when placed next to a thinner person … oops (is that politically correct?) We shall have these buns tomorrow. Thank you for all of your entertaining reading this past year – Happy New Year to you and your family xx
49. Maureen | January 1st, 2013 at 4:39 pm | #

1. I would NOT have opened the door, I would have called hotel security.

2. These buns look so good. I’m glad I didn’t have to fight over them because I’m sure I would have won.

3. I hope you and all the NQN gang have the best 2013 and thank you for all the joy I’ve gotten from your blog this year.
50. Midge | January 1st, 2013 at 7:01 pm | #

Oh this would be the PERFECT way to deal with all the leftover pork roast I have in the freezer! Thanks for the notion, Lorraine, and have a Happy New Year.
51. Kelley | January 1st, 2013 at 7:05 pm | #

Happy new year gorgeous.

Xx
52. Daisy@Nevertoosweet | January 1st, 2013 at 7:48 pm | #

HAPPY NEW YEAR Lorraine and Mr NQN I am so happy to have followed your blog for the past nearly 2 YEARS hehe!

I love waking up everyday and looking forward to your new posts You are truly super woman being able to handle cooking, travelling, blogging and everything else in between!

You’ve definitely nailed the Momofuku Pork buns! I had no idea that’s how you roll the dough to make it this ‘bao’ shape

Wishes you the very best in the new year and looking forward to even more exciting posts xox
53. Sara @bellyrumbles | January 1st, 2013 at 9:46 pm | #

Lovely final post for 2012 Lorraine. Has to be, involves beloved pork belly!
54. JJ - 84thand3rd | January 2nd, 2013 at 1:17 am | #

Loving the look of those buns and as I’d stuff them with mushrooms instead of pork there’d be no waiting People in hotels are crazy, I often wonder what gets into them… Hope you had a wonderful New Year!
55. angela@spinachtiger | January 2nd, 2013 at 1:01 pm | #

Just the idea of pork buns made me come here. I had no idea I would get an extra laugh from those cartoon loving neighbors. Happy New Year, Lorraine. xo
56. Jo | January 2nd, 2013 at 4:21 pm | #

Lorraine! I can’t believe you went ahead to make these momofuku pork buns from scratch!

I have the momofuku cookbook for 2-3 years now and have always toyed with the idea of making these before abandoning the thought after re-reading the recipe!

these look fantastic! a pity that some of your family members didn’t get to try them.
57. Nic@diningwithastud | January 2nd, 2013 at 4:39 pm | #

Ugh there’s nothing worse than getting bad hotel neighbours! I would have bashed on the door violently but not sure I’d have opened it. Im bad with confrontation lol
58. Sarah | January 2nd, 2013 at 9:46 pm | #

I’m a big fan of those Momofuku buns, and your buns look great (nothing dodgy intended!!) I made them for a lunch party once but I was lazy and bought mini mantou buns instead of making them from scratch.

I would have totally panicked in that hotel room situation and called the reception pronto! I’m a scaredy cat like that!!

xox Sarah
59. poorna@ presentedbyp | January 2nd, 2013 at 10:01 pm | #

<3 this recipe. I am already imagining the way it will taste and salivating… and oh, the hotel thing sounds pretty dangerous, btw. Lots of "what ifs" popping up in my mind right now.
60. muppy | January 2nd, 2013 at 11:06 pm | #

I must have a go at this
61. InTolerant Chef | January 3rd, 2013 at 9:57 am | #

A very Happy New Year too you indeed Lorraine! What a wonderful, delicious, luscious, fantastic…..etc recipe. Anything with pork belly is a winner, and those buns certainly are sublime. I make a gluten free version of Jamie Oliver’s that are yummy too and better for my tummy.
I think you are very tolerant, I would have opened that door ready for battle!
62. The Food Sage | January 3rd, 2013 at 2:36 pm | #

Lovely buns … and ones i had the pleasure of tasting at Momofuku Seiobo recently. They really are divine. I’m not sure i would go to the effort of making them myself, so well done for all your hard work!
63. Jamie | January 4th, 2013 at 7:36 pm | #

You amaze me: that you had the courage to open the door and that you brine your own pork belly. You always fascinate me, Lorraine! And these pork buns look out of this world!!! I’d try and grab two or three!
64. Trisha | January 4th, 2013 at 10:50 pm | #

OHHHH how wonderful!!! Pork buns are always <3!
65. Kristy @ The Life Sh | January 5th, 2013 at 7:28 pm | #

Thank you for this recipe. I think I found my next dinner party appetiser.
66. Nami | JOC | January 11th, 2013 at 10:53 am | #

I will need to try this recipe. It’s my dream to eat it but I don’t know when it happens, so I have to make it myself!