Momofuku is group of multi-awarded restaurants opened by Chef David Chang in New York, Sydney, and Toronto. Each restaurant has become very popular and well-loved for their signature dishes like the Momofuku Noodle Bar Pork Buns, Momofuku Noodle Bar Momofuku Ramen, Momofuku Milk Bar Crack Pie and Momofuku Ko Soft Boiled Egg with Caviar. These dishes are easily the favourites of the locals because they all taste amazingly delicious and are quite affordable.
I am thousands of miles away from any restaurant, so if I crave for some of those signature dishes then I am out of luck unless I make them on my own, like this recipe we have for today the Momofuku Style Pork Buns. While it does not look near the original Pork Buns of Momofuku, they will taste nearly the same as the filling we will be using will contain the same elements. We will also make it really easy for anyone to make. Meaning, there is no kneading involved in making your buns instead we will be using the some store bought mantou from your nearest Asian grocer but if you insist on making your own dough then follow the dough recipe here as this is my tried and tested steamed buns.
Like any pork buns out there, the secret of making a good one is a combination of that fluffy white semi-sweet steamed bun (so get a good brand), succulent pork and hoisin sauce nothing fancy just real comfort food where sweet and savoury flavours blend really well. Keep those tastes in mind while making your own homemade version.
PrintMomofuku Copycat Pork Buns
- Total Time: 2 hours 45 minutes
- Yield: 24-30 buns 1x
Description
Recreate the iconic Momofuku pork buns at home with succulent roasted pork belly, hoisin sauce, and fluffy mantou buns, capturing the sweet and savory flavors of the original.
Ingredients
Roast Pork Filling
- 2 kg (4.4 pounds) pork belly skin on
- 1/3 cup sea salt
- 1/3 cup brown sugar
Other
- 24-30 pcs mantou (frozen or precooked) Or try the homemade recipe linked above
- 1 telegraph cucumber, sliced thinly
- ¼ cup sugar
- 1 tbsp salt
- 240 g (8.5 ounces) hoisin sauce
- 3 stalks thinly sliced scallions, white part only
- sriracha
Instructions
- Combine the sea salt and brown sugar in a bowl. Rub the mixture all over the pork belly, ensuring it is evenly coated.
- Place the pork belly in a large zip lock bag and refrigerate overnight to marinate.
- Preheat your oven to 300°F (150°C).
- Remove the pork from the bag and place it in a small roasting pan, fat side up. Ensure the pan is just large enough to fit the pork belly snugly.
- Roast the pork in the preheated oven for about 2 hours, or until the meat is tender and the fat is soft.
- Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes, or until the skin is golden and crispy.
- Remove from the oven and let the pork rest for 15 minutes before slicing.
- Steam the mantou buns according to the package instructions.
- To assemble, slice the roasted pork belly into thin pieces. Open a steamed mantou bun, spread a layer of hoisin sauce inside, add a few slices of pork, some cucumber slices, and garnish with chopped spring onions.
- Serve immediately while the buns are warm and the pork is juicy.
Notes
For best results, use a good quality mantou brand for fluffy buns. The pork can be prepared a day ahead and reheated before serving. Store leftover pork in an airtight container in the fridge for up to 3 days. You can substitute the telegraph cucumber with any thinly sliced cucumber variety.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
What kind of pork should I use for the filling?
For the filling, you can use pork belly or pork shoulder, as they provide the right balance of fat and flavor.
Can I make the steamed buns from scratch instead of using store-bought mantou?
Yes, you can make your own dough using the recipe provided, which is a tried and tested method for creating fluffy steamed buns.
What type of hoisin sauce is best for this recipe?
Look for a good quality hoisin sauce that is semi-sweet, as it complements the savory pork and enhances the overall flavor of the buns.
