Back to Steamed Pork Buns
All Reviews for Steamed Pork Buns
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Most Helpful
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 30 buns
3061_112907_porkbuns.jpg
Ingredients
Ingredient Checklist
1/2 cup coarse salt
1/2 cup sugar
1 skinless, boneless pork belly (5 pounds)
Buns
Hoisin sauce, for serving
Sliced cucumbers, for serving
Finely chopped scallions, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 30 buns
3061_112907_porkbuns.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 30 buns
Recipe Summary
Yield: Makes 30 buns
Yield: Makes 30 buns
Makes 30 buns
3061_112907_porkbuns.jpg
3061_112907_porkbuns.jpg
Ingredients
Ingredients
- 1/2 cup coarse salt
- 1/2 cup sugar
- 1 skinless, boneless pork belly (5 pounds)
- Buns
- Hoisin sauce, for serving
- Sliced cucumbers, for serving
- Finely chopped scallions, for serving
Directions
In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.
Preheat oven to 300 degrees.
Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.
Slice pork across the grain and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.
To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes. Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately.
Reviews (36)
Add Rating & Review
43 Ratings
5 star values:
12
4 star values:
6
3 star values:
12
2 star values:
10
1 star values:
3
Load More Reviews
Reviews (36)
Add Rating & Review
43 Ratings
5 star values:
12
4 star values:
6
3 star values:
12
2 star values:
10
1 star values:
3
Add Rating & Review
43 Ratings
5 star values:
12
4 star values:
6
3 star values:
12
2 star values:
10
1 star values:
3
43 Ratings
5 star values:
12
4 star values:
6
3 star values:
12
2 star values:
10
1 star values:
3
43 Ratings
5 star values:
12
4 star values:
6
3 star values:
12
2 star values:
10
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 6
- 3 star values:
- 12
- 2 star values:
- 10
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
01/21/2012
I can't wait to make these buns.
Martha Stewart Member
Rating: Unrated
12/27/2009
We made this for Christmas this hear?
Martha Stewart Member
Rating: Unrated
04/19/2009
I'm in a guy and need help with the bun recipe. I don't understand how to get the pork fat. Do I get it from its juices from the roasting pan, after which it is cook? Please someone help me with this. Emali me at moua9240@stthomas.edu
Martha Stewart Member
Rating: Unrated
12/22/2008
i finally had the courage to make this today. it is very delicious. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. very simple but a lot of work with the dough and waiting for it to rise. i did not have a bamboo steamer so i used my stainless steel. the buns will sink when it gets wet from the steam. i think thats why they use the bamboo. so, i suggest putting a towel over the pot then the cover. VERY VERY GOOD.
Martha Stewart Member
Rating: Unrated
09/11/2008
...
Martha Stewart Member
Rating: Unrated
09/11/2008
joni732, I think you should probably freeze the buns AFTER you steam them since I've seen these buns many times at asian grocery stores packaged that way...steamed
Martha Stewart Member
Rating: Unrated
09/11/2008
My son lives in Manhattan and kept raving about Momofuku. We visited at the end of August and now I know why. In my quest for this addictive treat I came upon MS David Chang himself giving the recepie. I just cut the recepie in half to try it out. I had already failed at two previous attempts at making the buns from the recepie posted at Epicurious,BAAD.
Dont' substitute a thing. Get the pork belly from Newman farms as Mr. Chang does DO NOT substitue anything. .
Martha Stewart Member
Rating: Unrated
09/11/2008
Us there a way to store the buns? Thirty is alot. I could freeze them BEFORE steaming them, I suppose, but I was just wondering about storage, thanks.
Martha Stewart Member
Rating: Unrated
09/11/2008
i'd love to try this recipe but i've called several stores if they carry pork belly and they kind of laughed at me. where would i find boneless skinless pork belly or what would be a great substitute?
Martha Stewart Member
Rating: Unrated
09/10/2008
IS THERE A WAY FOR ME TO WATCH THE ENTORE VIDEO FOR 9/10/08.
STEAAMED POEK BUNS. I ONLY SEEM TO GET THE START AND THEN IT QUITS.
Martha Stewart Member
Rating: Unrated
12/13/2007
Also, I know there is a temptation to purchase tortillas, but I advise against that. If you have an asian grocery store, go to the frozen food section and look for plain steamed buns. These will be buns without filler that can be microwaved for the same effect and they can be kept frozen for months if needed. The buns aren't difficult to make though and you can switch the lard for some cream or vegetable oil.
Martha Stewart Member
Rating: Unrated
12/13/2007
Hoisin sauce can be purchased at any supermarket in your asian / ethnic food section. Try to find one that is manufactured in the States and does not have MSG. Additionally, be sure to check the expiration date for freshness. It is a thick, sweet and salty paste that is divine with roasted meats.
Martha Stewart Member
Rating: Unrated
12/09/2007
Just click on the blue word Buns in the Ingredients list and it will link you to the recipe for making the buns.
Martha Stewart Member
Rating: Unrated
12/03/2007
If you can't find pork belly ask your local butcher or locker. We used side pork which is a thicker form of bacon and it worked great. We butcher many of our own hogs and this part of the hog is a delicacy. Also lard is great in pie crusts. For those who fear thickening of the arties, if you don't eat it every single day, it will not hurt you. We are very health concious and use a ton of olive oil but when we make prize winning pies, we use lard. Canadian bacon is also part of the pork belly.
Martha Stewart Member
Rating: Unrated
12/02/2007
I use ordinary flour (gold metal, king arthur) as bread flour. Decades ago the distinction was between bread flour and cake flour. If a recipe calls for cake flour (silk is the only brand that comes to mind now), I put 2 tablespoons of cornstarch in a measuring cup and fill the cup with unsifted bread flour. This one cup of cornstarch/flour is sifted 3 times. One cup of the sifted product equals 1 cup of cake flour. Cig
Martha Stewart Member
Rating: Unrated
11/30/2007
In the recipe for the buns, What is bread flour? Where can you buy it? What Brand?
Martha Stewart Member
Rating: Unrated
11/29/2007
I just ate @ Momofuku last Friday evening and these buns are amazing! I generally don't eat pork, but these buns won't let me stop thinking about the amazing tastes. If you are in NYC, definitely make Momofuku a must-do stop! Thank you Martha for sharing the best and brightest of the new young foodie chefs!
Martha Stewart Member
Rating: Unrated
11/29/2007
Thank you mslittlelady for telling us where to get the recipe for the buns. I would not want to make 30 of them so I am thinking maybe Pita bread or tortillas would be just as good. Also lard is not good for the arteries.
Martha Stewart Member
Rating: Unrated
11/29/2007
For the bun recipe, click on the word "Buns" right after the list of ingredients for the pork.
Martha Stewart Member
Rating: Unrated
11/29/2007
Pork belly is easily found in any Asian or oriental market. If you don't have a market of that sort nearby, try using boneless pork butt. It's a good substitute and comes out very moist.
Martha Stewart Member
Rating: Unrated
11/29/2007
Thanks to mslittlelady for telling us the trick about finding the recipe for the buns.. I will remember that.. Wish someone had the answer about the pork belly but I think if you go to your local butcher shop or specialty meat shop. (look in phone book) and ask they will be able to get you one...
Martha Stewart Member
Rating: Unrated
11/29/2007
Where do you get pork belly? Can that be substituted with another cut of pork?
barbararose
Martha Stewart Member
Rating: Unrated
11/29/2007
For those who are still perplexed about the recipe for the buns...in the list of ingredients for the Steamed Pork Buns you will need to place your cursor on the word buns and click. Also there are many different recipes for hoisin sauce but it is also readily available in most supermarkets on the Asian aisle.
Martha Stewart Member
Rating: Unrated
11/29/2007
Where's the recipe for the buns?
Martha Stewart Member
Rating: Unrated
11/29/2007
in the list of ingredients, click on the word buns :)
Martha Stewart Member
Rating: Unrated
11/29/2007
Just click on the word buns and the recipe will pop up.
Martha Stewart Member
Rating: Unrated
11/29/2007
Click on the word BUNS under ingredients and it will take you to the bun recipe.
Martha Stewart Member
Rating: Unrated
11/29/2007
This does not tell you how to make the buns
Martha Stewart Member
Rating: Unrated
11/29/2007
Recepie for the buns?
Martha Stewart Member
Rating: Unrated
11/29/2007
I just pput a comment in; wanting the receipe for the buns and when I clicked on report it said inappropriate. I don't know what this means.
Martha Stewart Member
Rating: Unrated
11/29/2007
I would like to have the receipe for making the buns. Thanks
Martha Stewart Member
Rating: Unrated
11/29/2007
is there a recipe for the buns? or are these just canned biscuits?? also what is hoisin sauce? can it be made or does it have to be bought?
Martha Stewart Member
Rating: Unrated
01/21/2012
I can't wait to make these buns.
Rating: Unrated
Rating: Unrated
12/27/2009
We made this for Christmas this hear?
Rating: Unrated
04/19/2009
I'm in a guy and need help with the bun recipe. I don't understand how to get the pork fat. Do I get it from its juices from the roasting pan, after which it is cook? Please someone help me with this. Emali me at moua9240@stthomas.edu
Rating: Unrated
12/22/2008
i finally had the courage to make this today. it is very delicious. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. very simple but a lot of work with the dough and waiting for it to rise. i did not have a bamboo steamer so i used my stainless steel. the buns will sink when it gets wet from the steam. i think thats why they use the bamboo. so, i suggest putting a towel over the pot then the cover. VERY VERY GOOD.
Rating: Unrated
09/11/2008
...
joni732, I think you should probably freeze the buns AFTER you steam them since I've seen these buns many times at asian grocery stores packaged that way...steamed
My son lives in Manhattan and kept raving about Momofuku. We visited at the end of August and now I know why. In my quest for this addictive treat I came upon MS David Chang himself giving the recepie. I just cut the recepie in half to try it out. I had already failed at two previous attempts at making the buns from the recepie posted at Epicurious,BAAD.
Dont' substitute a thing. Get the pork belly from Newman farms as Mr. Chang does DO NOT substitue anything. .
Us there a way to store the buns? Thirty is alot. I could freeze them BEFORE steaming them, I suppose, but I was just wondering about storage, thanks.
i'd love to try this recipe but i've called several stores if they carry pork belly and they kind of laughed at me. where would i find boneless skinless pork belly or what would be a great substitute?
Rating: Unrated
09/10/2008
IS THERE A WAY FOR ME TO WATCH THE ENTORE VIDEO FOR 9/10/08.
STEAAMED POEK BUNS. I ONLY SEEM TO GET THE START AND THEN IT QUITS.
Rating: Unrated
12/13/2007
Also, I know there is a temptation to purchase tortillas, but I advise against that. If you have an asian grocery store, go to the frozen food section and look for plain steamed buns. These will be buns without filler that can be microwaved for the same effect and they can be kept frozen for months if needed. The buns aren't difficult to make though and you can switch the lard for some cream or vegetable oil.
Hoisin sauce can be purchased at any supermarket in your asian / ethnic food section. Try to find one that is manufactured in the States and does not have MSG. Additionally, be sure to check the expiration date for freshness. It is a thick, sweet and salty paste that is divine with roasted meats.
Rating: Unrated
12/09/2007
Just click on the blue word Buns in the Ingredients list and it will link you to the recipe for making the buns.
Rating: Unrated
12/03/2007
If you can't find pork belly ask your local butcher or locker. We used side pork which is a thicker form of bacon and it worked great. We butcher many of our own hogs and this part of the hog is a delicacy. Also lard is great in pie crusts. For those who fear thickening of the arties, if you don't eat it every single day, it will not hurt you. We are very health concious and use a ton of olive oil but when we make prize winning pies, we use lard. Canadian bacon is also part of the pork belly.
Rating: Unrated
12/02/2007
I use ordinary flour (gold metal, king arthur) as bread flour. Decades ago the distinction was between bread flour and cake flour. If a recipe calls for cake flour (silk is the only brand that comes to mind now), I put 2 tablespoons of cornstarch in a measuring cup and fill the cup with unsifted bread flour. This one cup of cornstarch/flour is sifted 3 times. One cup of the sifted product equals 1 cup of cake flour. Cig
Rating: Unrated
11/30/2007
In the recipe for the buns, What is bread flour? Where can you buy it? What Brand?
Rating: Unrated
11/29/2007
I just ate @ Momofuku last Friday evening and these buns are amazing! I generally don't eat pork, but these buns won't let me stop thinking about the amazing tastes. If you are in NYC, definitely make Momofuku a must-do stop! Thank you Martha for sharing the best and brightest of the new young foodie chefs!
Thank you mslittlelady for telling us where to get the recipe for the buns. I would not want to make 30 of them so I am thinking maybe Pita bread or tortillas would be just as good. Also lard is not good for the arteries.
For the bun recipe, click on the word "Buns" right after the list of ingredients for the pork.
Pork belly is easily found in any Asian or oriental market. If you don't have a market of that sort nearby, try using boneless pork butt. It's a good substitute and comes out very moist.
Thanks to mslittlelady for telling us the trick about finding the recipe for the buns.. I will remember that.. Wish someone had the answer about the pork belly but I think if you go to your local butcher shop or specialty meat shop. (look in phone book) and ask they will be able to get you one...
Where do you get pork belly? Can that be substituted with another cut of pork?
barbararose
For those who are still perplexed about the recipe for the buns...in the list of ingredients for the Steamed Pork Buns you will need to place your cursor on the word buns and click. Also there are many different recipes for hoisin sauce but it is also readily available in most supermarkets on the Asian aisle.
Where's the recipe for the buns?
in the list of ingredients, click on the word buns :)
Just click on the word buns and the recipe will pop up.
Click on the word BUNS under ingredients and it will take you to the bun recipe.
This does not tell you how to make the buns
Recepie for the buns?
I just pput a comment in; wanting the receipe for the buns and when I clicked on report it said inappropriate. I don't know what this means.
I would like to have the receipe for making the buns. Thanks
is there a recipe for the buns? or are these just canned biscuits?? also what is hoisin sauce? can it be made or does it have to be bought?
All Reviews for Steamed Pork Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Steamed Pork Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
