Adapted from Momofuku by David Chang and Peter Meehan
Momofuku Noodle Bar started as a noodle shop in NYC in 2004. It has since grown into a large restaurant group led by chef David Chang with locations from Canada to Australia. These pork belly buns are an essential menu item at Momofuku as the fatty meat, bready buns, sweet hoisin sauce, and crunchy pickled cucumbers make a heavenly combination. Pork belly slow cooks beautifully in Suvie leaving you with tender, succulent pork that’s not completely falling apart. We handmade our pork buns because we wanted to test out the bun recipe from the Momofuku cookbook but steamed buns are found at any Chinese bakery or grocery store and can even be found in the freezer section of many supermarkets. If you can’t find steamed buns you can use any soft roll or bun and these will still be mouth-wateringly delicious.
Momofuku Pork Belly Buns
- 1 tbsp sugar
- 1 tbsp kosher salt
- 1 lb pork belly, skin removed
- 6 steamed buns (gua bao or mantou), warmed
- 3 tbsp hoisin sauce
- Quick-pickled cucumbers (1 cucumber, 1 tsp salt, 1 tbsp sugar)
- 2-3 scallions, green and white parts
- 1 tbsp sriracha, to serve
Combine 1 tbsp sugar and 1 tbsp salt in a small bowl.
Rub over pork belly and discard any excess. Place pork belly in a Suvie pan.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 4 hours
During the cook, slice the cucumber into ⅛” slices. Place in a bowl and sprinkle with 1 tsp salt, 1 tbsp sugar. Toss to combine. Thinly slice the scallions. Return vegetables to fridge until the pork has finished cooking.
After the cook, remove pork belly from Suvie.
Slice pork width-wise into ¼” thick slices about 2-3” long. Arrange in two Suvie pans and broil for 8 minutes or until browned on both sides, flipping halfway through the broil.
Coat the inside of each bun with hoisin sauce, then sprinkle with scallions.
After the broil, remove the pork belly from Suvie. Divide pork and cucumbers between the buns. Top with sriracha to taste.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 4 hours.
Nutrition Info per 1 Serving: Calories 391, Total Fat 19.2g. Sodium 1209mg, Carbs 35.3g, Protein 14g