Comments on: Momofuku “Plus” Pork Buns

By: pinky

pinky — Wed, 20 Apr 2011 06:09:29 +0000

hi! this is lovely! can i try other fillings? where can i find those buns? which stores sell the cheapest? thanks! :)

By: Stewart

Stewart — Mon, 17 Jan 2011 17:26:29 +0000

Made this on the weekend, OMG it was good. Our Asian market here in Richmond, BC had these enormous buns (they called them Chinese hamburger buns), about twice the size of the cuapao buns I had as a kid in Manila. All the better to put more pork in!

Didn’t have chili paste, but a potent chili oil was drizzled over the pork. YUM!

Next stop…Pan de Sisig! =)

By: iceman

iceman — Mon, 08 Nov 2010 08:58:14 +0000

my mouth is salivating. looks really good.

By: jkregala

jkregala — Fri, 21 May 2010 08:24:14 +0000

Hi! Is there an alternative cooking method that can be utilized apart from using the oven for the pork belly? The oven is kinda my pet peeve. Hehehe

Gorgeous pork belly buns BTW! :)

By: jc

jc — Wed, 05 May 2010 07:09:37 +0000

the cuapao reminded me of my kid’s favorite, lau pa sau. he is so determined to re-create it, since he tasted it last month in singapore. in case you’ve tried making this, hope to get some tips. thanks. :)

By: Marketman

Marketman — Mon, 26 Apr 2010 09:37:25 +0000

Chito, for ramen, keep pork cold, slice as thinly as possible, and simply place the slices in the piping hot soup broth with the ramen.

By: Chito Limson

Chito Limson — Mon, 26 Apr 2010 07:11:37 +0000

Thank you, Marketman. Now for the rest, I shall try and slice thinly (like the Japanese chashu) for ramen. Pork belly is really so versatile! More power to you!

By: Marketman

Marketman — Mon, 26 Apr 2010 01:46:11 +0000

Chito, Momofuku recommends slicing the pork cold then quickly pan frying it to heat it up. As for the crackling, it’s not as easy to re-crisp it but putting in on a baking rack over a pan in a hot (say 425F or so) oven for a few minutes will crisp it up again… Thanks for the tip on the cuapao buns…

By: Chito Limson

Chito Limson — Mon, 26 Apr 2010 00:18:08 +0000

Hi there,

What’s the best way to reheat the liempo and crackling? The pork belly I cooked yesterday following your method was quite large and there’s a lot left over. I wouldn’t want the liempo to dry out during reheating.

In lieu of spring onions, I used shaved leeks instead to more closely replicate the Peking duck experience. Does the original Momofuku recipe use green onions?

BTW, cuapao buns for steaming are available at the Legaspi weekend market in Makati.

By: nina

nina — Sat, 17 Apr 2010 16:12:34 +0000

I’m hungry!!!! It’s been months since I had pork :(