AT A GLANCE
1 steamed bun
About 1 tbsp hoisin sauce
3-4 slices pickled cucumber (see note)
3 thick slices barbecued pork belly (see note)
1 scant tbsp thinly sliced spring onions (green and white)
For serving: sriracha (see note)
||Heat the bun in a steamer on the stovetop. It should be hot to the touch, which will take almost no time with just-made buns and 2-3 minutes with frozen buns.
||Grab the bun from the steamer and flop it open on a plate. Slather the inside with the hoisin sauce, using a pastry brush or the back of a spoon. Arrange the pickles on one side of the fold in the bun and the slices of pork belly on the other. Scatter the belly and pickles with sliced spring onions, fold closed, and voilà: pork bun. Serve with sriracha.
Note Chang's recipes for pickled cucumber and barbecued pork
belly are in his Momofuku cookbook. Sriracha is a Thai chilli
sauce. Reprinted from Momofuku ($65, hbk) by David Chang and Peter
Meehan. Copyright © 2009. Published by Clarkson Potter, a division
of Random House. Many of the ingredients used in these recipes are
available from Asian supermarkets. Chang's recipes have been
reproduced with minor Gourmet Traveller style changes.
This recipe is from the June 2010 issue of Australian Gourmet