If Momofuku is famous for one thing, it’s these steamed buns filled with roasted pork belly and pickled cucumbers.

In chef David Chang‘s cookbook, Momofuku, he says they are inspired by a “pretty common Asian food formula: steamed bread + tasty meat = good eating.” We can get down with that equation.

Food52 adapted the famous Momofuku recipe so you can make pork buns at home. “When it comes down to it, these are just not that difficult,” says Food52’s Merrill Stubbs. “The pork belly is a set-it-and-forget-it situation, requiring more patience than effort. The quick-pickled cucumbers are ready in a flash, and then all that’s left are the buns.”

Momofuku’s Pork Buns

Adapted from Momofuku by David Chang and Peter Meehan
Recipe from Food52

Makes about 25 buns

Ingredients

  • 6 pounds skinless pork belly
  • ½ cup plus 4 teaspoons kosher salt
  • ½ cup plus 7 tablespoons sugar
  • 2 thick Kirby cucumbers, cut into ⅛ -inch-slices
  • 1 tablespoon plus 1 teaspoon active dry yeast
  • 4 ¼ cups bread flour
  • 3 tablespoons nonfat dry milk powder
  • Rounded ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup rendered pork fat, bacon fat or vegetable shortening, at room temperature
  • Vegetable oil
  • 1 cup hoisin sauce
  • ½ cup thinly sliced scallions (green and white parts)
  • Sriracha, for serving

Instructions

Get the instructions and view the full recipe here.

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The divided dough, rolled into balls

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Rolling the dough balls and brushing with oil

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Using a chopstick to fold the buns.

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The buns, ready for their last rise before steaming

Pork Belly and Quick-Pickled Cucumbers

Enough for 25 buns

Ingredients

  • 6 pounds skinless pork belly
  • ½ cup plus 1 teaspoon kosher salt
  • ½ cup plus 1 tablespoon sugar
  • 2 thick Kirby cucumbers, cut into 1/8-inch-slices

Get the instructions and view the full recipe here.

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This article and recipe originally appeared on Food52.

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