Made some Pork Belly Buns.
Last year I got the chance to meet David Chang at Ssam Bar in New York. Well, maybe meeting implies a little too much familiarity. By “meet”, I actually mean that I walked into Ssam Bar when the imposing figure of Chang himself stormed in to yell at his electrician who was doing some rewiring for him. It was quite a sight to see. Almost inspiring to see just how much he cared about every single detail of his restaurants.
Inside, i went into fanboy mode. HOLY CRAP THAT’S DAVID CHANG OMGWTFBBQ !!!
But i’m proud to say that I actually played it real cool and calmly hid behind a trash can to take a secret picture of the back of his head.
This is my attempt to recreate Momofuku’s Pork Belly Buns. This was an epic 3 day process involving dry marinating for 11 hours, slow roasting for 4 more, a night of refrigeration to let it all gel, and finally finishing it off with a sear on a hot pan. Out of all my dishes, this is my favorite.