25
Jun
Baste the pork with any liquid accumulated in the pan every 30 minutes. Stir together the yeast and 1 12 cups room temperature water in the bowl of a stand mixer fitted with a dough hook.
Allow the mixture to sit so the yeast can bloom 10 minutes.
Momofuku pork bun recipe. Stir together the yeast and 1 12 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour sugar milk powder salt baking powder baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. After the first rise divide the dough into 50 pieces roll them into little balls and let them rise again.
Roll each ball into an oval and brush with oil. Lay a chopstick across the center and fold the bun in half over it. Gently remove the chopstick and transfer the bun to a square of parchment for its last rise before steaming.
Steam the buns for 3 to 4 minutes. Spread the sauce on the inside of each bun. Top with 2 to 3 slices of pork cucumbers and scallions.
Reheat frozen buns in a stove top steamer for 2 to 3 minutes until puffy soft and warmed all the way through. Freeze half the buns in airtight bags for another time. Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside.
Place pork in a small roasting pan fat side up that would fit the pork belly then bake in a 220C pre heated oven for 1 hour. Halfway through the process baste it with the liquid accumulated in the bottom of the pan. Lower heat to 135C then continue to bake for 15 to 2 more hours or until pork is really tender.
Baste the pork with any liquid accumulated in the pan every 30 minutes. Combine yeast water in the bowl of a stand mixer with a dough hook. Add flour sugar milk powder salt baking powder baking soda fat and mix on the lowest speed possible for 8 to 10.
Momofukus Pork Buns Recipe on Food52 12 These pork buns are salty and sweet and texturally interesting theyre fun to look at and eat and they involve pork belly a close cousin of bacon. Drop the temperature to 250F and then cook it to 165F. Thats a recipe for tasty but tough pork belly.
Not the Momofuku pork belly magic. My lesson on Momofuku pork belly in the kitchen at Momofuku. Dont write me off here.
I was at Momofuku. I asked the waiter how they make the pork. Allow the mixture to sit so the yeast can bloom 10 minutes.
Add the remaining steamed bun ingredients to the bowl and using the dough hook attachment knead the dough with the motor.