Ok - so one of the things this blog is supposed to be about is my near-religious fervour for all things pig: from the rooter to the tooter. So my next blog (especially in these early days) had to be about pork. But where to go? I've gone safe - belly - with a recipe that I saw on this youtube video that features star New York chef David Chang of the Momofuku restaurant group. I'd only ever seen pork buns with the pork inside them but when I saw these and also those by Eddie Huang here I knew I had to cook em. BTW both videos are part of an awesome series called Munchies by the Vice empire. Obviously traditional pork buns are kick-ass but these enable you to add fresh crunchy ingredients to the combination sweet white fleshy dough and exotically spiced sweet pork.
If you want a great recipe Mr Chang himself has given the recipe to Epicurious. I under and then over cooked the pork (Chang braises it quite simply) as I wanted a bit more flavour. I braised it (about a 500g piece - without bone) in water for 45 mins (should have been twice that) and then sliced into 1/2 cm slices and basted with char siu sauce before grilling. As you can see from the pic they were darker than intended but they nevertheless tasted shamazballs. It is no wonder that this recipe is regarded as a modern classic.
Miss L made the buns as per the recipe on the pre-mix packet. The one thing I would say is if you follow the directions (something I am physically, philosophically and mentally unable to do) they will turn out. Make sure they have give but bounce (the worst recipe instruction ever) and over cooked for a minute or two is much better than under.
After that it is super simple! Cut the bun (leave a join) and spread on hoisin sauce, layer pork, sliced cucumber and chopped spring onions. If you need some heat, some srirahca will kick things up a notch. These things are super addictive and seriously rock.