Momofuku Pork Belly Buns
Adapted from a recipe on Epicurious by David Chang
Makes 16 buns
For buns
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1 cup warm water (40-46°c or 105-115°F), divided
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1.5 teaspoons active dry yeast
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3 tablespoons sugar plus a pinch
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2 tablespoons dried milk powder
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3 1/2 cups cake flour (not self-rising)
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1 1/2 teaspoons baking powder
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Oil for greasing and brushing
For pork
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1 kilo/2 pound pork belly
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Salt for dry brining
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1 cup chicken broth
For filling:
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1/2 cup hoi sin sauce
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1 cucumber
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a few sticks of green spring onion
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16 sheets of seasoned dried nori (optional)
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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.
Step 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.
Step 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).
Step 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.
Step 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.
Step 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 3x3 inch or 7.5x7.5cms). 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.
Step 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.
Step 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.