Momofuku Pork Belly Buns
Chapter 2 — The Noodles, Aroma Oil & Toppings: The Components
Before Momofuku Noodle Bar, steamed pork buns belonged to Taiwanese street vendors and Japanese port cities. The American ramen shop bun is a different beast entirely. It demands a violent, high-heat roast to render the subcutaneous fat, a slow bake to tenderize the meat, and an uncompromising overnight chill. This is not a weeknight shortcut. It is a methodical study in culinary architecture that rewards patience with perfect, pillowy submission.
Before you start
Cure the pork belly.
In a bowl, mix the quarter-cups of salt and sugar, rub aggressively into all sides of the meat, and refrigerate tightly wrapped for 12 to 24 hours.
Ingredients
- skinless fresh pork belly3 lb
- kosher salt1/4 cup
- granulated white sugar1/4 cup
- active dry yeast4 tsp
- water1 1/2 cup
- bread flour4 1/4 cup
- granulated white sugar6 tbsp
- non-fat dry milk powder3 tbsp
- kosher salt1 tbsp
- baking powder1/2 tsp
- baking soda1/2 tsp
- rendered pork fat1/3 cup
- neutral oil2 tbsp
- Kirby cucumbers2 med
- granulated white sugar1 tbsp
- kosher salt1 tsp
- hoisin sauce1/2 cup
- scallions1 bunch
- Sriracha sauce2 tbsp
Method
- 01
Blast the cured belly at high heat to initiate the render.
Preheat the oven to 450°F, wipe any drawn liquid from the meat, and roast fat-side up for exactly 1 hour, basting at the halfway mark.
- 02
Drop the temperature to gently braise the pork.
Lower the oven to 250°F and continue roasting for another 60 to 75 minutes until the belly yields like a down pillow when prodded.
- 03
Chill the meat completely before slicing.
Let the pork cool for 30 minutes, then wrap it tightly and refrigerate for at least 4 hours or overnight so the fat solidifies into pristine, sliceable slabs.
- 04
Mix the alkaline dough for the buns.
Combine the yeast and room-temperature water in a mixer, then incorporate the bread flour, 6 tablespoons sugar, milk powder, 1 tablespoon salt, baking powder, baking soda, and reserved rendered pork fat.
- 05
Knead until tacky and proof until doubled.
Run the mixer on its lowest setting for 10 minutes until the dough gathers cleanly, then move to an oiled bowl, cover with a damp towel, and proof in a warm spot for 75 minutes.
- 06
Portion the dough and rest the gluten.
Punch the dough down, divide it into twenty-five 25-gram pieces, roll them into smooth spheres, and let them rest under plastic wrap for 30 minutes.
- 07
Shape the buns into their signature folded lips.
Roll each ball into a 4-inch oval, brush lightly with neutral oil, fold gently over an oiled chopstick, extract the wood, and proof the folded buns on parchment squares for 45 minutes.
- 08
Steam vigorously and rest to prevent shock.
Set a bamboo steamer over boiling water, steam the buns in uncrowded batches for exactly 10 minutes, then turn off the heat and wait 60 seconds before lifting the lid so they do not deflate.
- 09
Quick-pickle the cucumbers to cut the fat.
Toss the sliced cucumbers with 1 tablespoon sugar and 1 teaspoon salt, let the osmosis work for 10 minutes, and squeeze them completely dry in a clean kitchen towel.
- 10
Sear the cold pork slabs.
Slice the chilled belly half an inch thick and sear in a dry cast-iron skillet over medium-high heat until the edges caramelize and the fat jiggles.
- 11
Assemble the finished buns.
Pry open a warm bun, slather the inside with hoisin, lay down the pickled cucumbers and seared pork, and finish aggressively with scallions and Sriracha.
Notes
Never slice warm pork belly.
The temptation to cut into freshly roasted meat is immense, but doing so will destroy the structural integrity of the fat. Chilling overnight is mandatory for clean, ramen-shop-quality cuts.
Save the rendered fat.
The violent high-heat roast will leave liquid gold in the bottom of your roasting pan. Reserve this pork fat to use as the shortening in your bun dough.
Respect the alkaline additions.
The minimal baking soda in the bun dough slightly raises the pH to enhance Maillard browning, linking the bun philosophically to the alkaline noodles in your broth.