- 1 steamed bun
- About 1 tbsp hoisin sauce
- 3-4 slices pickled cucumber (see note)
- 3 thick slices barbecued pork belly (see note)
- 1 scant tbsp thinly sliced spring onions (green and white)
- For serving: sriracha (see note)
- 1Heat the bun in a steamer on the stovetop. It should be hot to the touch, which will take almost no time with just-made buns and 2-3 minutes with frozen buns.
- 2Grab the bun from the steamer and flop it open on a plate. Slather the inside with the hoisin sauce, using a pastry brush or the back of a spoon. Arrange the pickles on one side of the fold in the bun and the slices of pork belly on the other. Scatter the belly and pickles with sliced spring onions, fold closed, and voilà: pork bun. Serve with sriracha.
Chang's recipes for pickled cucumber and barbecued pork belly are in his Momofuku cookbook. Sriracha is a Thai chilli sauce. Many of the ingredients used in these recipes are available from Asian supermarkets.
Reprinted from Momofuku ($65, hbk) by David Chang and Peter Meehan. Copyright © 2009. Published by Clarkson Potter, a division of Random House.
Chang's recipes have been reproduced with minor Gourmet Traveller style changes.