Description
Recreate a copycat version of Chef David Chang’s well-loved port buns from Momofuku.
Ingredients
Scale
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 salt and sugar then rub it all over the pork, place in large zip lock bag and let it marinate overnight.
- Place pork in a small roasting pan fat side up that would fit the pork belly then bake in a 220C pre heated oven for 1 hour. Halfway through the process baste it with the liquid accumulated in the bottom of the pan.
- Lower heat to 135C then continue to bake for 1.5 to 2 more hours or until pork is really tender. Baste the pork with any liquid accumulated in the pan every 30 minutes.
- Remove from oven then let it cool, once cooled down cover it with cling wrap, place it on a flat surface plate and place a flat bottomed heavy item on top like a cast iron rectangular casserole (this will make it easier to slice evenly, make pork belly, flat and shaped uniformly). Secure the top weight then place in the refrigerator and let it chill overnight.
- Heat your mantou by steaming then leave it there in low heat while you prepare your fillings.
- Place cucumbers in a bowl then combine it ¼ cup sugar and 1 tbsp salt, make sure you distribute it evenly.
- Remove pork from the refrigerator, remove the cling wrap then slice your pork belly into ½ in thick and 2 in long pieces, reheat them either by quickly placing them on a non-stick pan over high heat or using a microwave.
- Get a mantou, slice it in the middle then place 2 slices of the reheated pork, 2 cucumbers, some spring onions and a tablespoon of hoisin sauce. Repeat with your remaining mantou then serve.
- Category: Appetizer, Main