Momofuku by David Chang, I've been thinking about making the steamed pork buns that he is famous for making in his eatery Noodle Bar in New York's East Village. I'm inspired by his spirit and his attitude. If I had my own place, I would also have a backbone and a voice that I would never fail to use amidst any criticism. It reminds me of a friend I have in the corporate world where you have to just smile and nod despite the rediculously unrealistic demands they make. Express discontent? Await your backlash by upper management. Voice any problems you've encountered? They'll look at you like they hadn't heard a word you said. The look says just conform and don't expect change. No corporate BS anywhere near this guy. I love that Chang continued to do things his way, no matter what the critics said. No matter how closely he came to failing. He brought in $500,000 his first year in that 27 seat noodle bar that served ramen and became famous for pork buns. Even considering New York's cost of living, that seems pretty profitable to me.
pork belly. I believe I've read along the way that he prefers the Berkshire breed of pork, to be specific. Pork belly is seasoned and cured to make bacon. You won't be able to walk into any store to find pork belly like you can bacon. I found my pork belly at K Oriental in West Little Rock. On the weekends, they receive shipments of the fresh stuff. That's when I go. This was the thickest cut I could find. It was about five dollars for a pound and a half or so.
145 - 155 per USDA recommendation at about an hour and thirty three minutes of cooking.
Click here for the full recipe from Epicurious. Then click here for the recipe from his book. Yes, they're different. The first recipe uses cake flour, and the second uses bread flour. I am not a baker, so I don't know how much of a difference that makes. This man is such a mystery!