Pork Buns

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Original recipe from Momofuku Pork Buns

kept bySarah8
recipe by

Notes:

Makes 16 sandwiches

Categories:
- Asian
- Lactose Free
- Meat
- Pork
- Sandwiches

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Ingredients:

16 steamed buns (buy frozen at Asian grocery store)
1/2 cup kosher salt
1/2 cup sugar
4 1/2 cups water, divided
2 1/2 lb skinless boneless pork belly, cut into quarters
1/2 cup reduced-sodium chicken broth
Hoisin Sauce
Thin sliced cucumber
Thin chopped scallions

Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.
Preheat oven to 300°F with rack in middle.
Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour.
Cut chilled pork across the grain into 1/4-inch slices. Chill slices in pan juices, covered, while making buns.
Steam buns according to package directions
Preheat oven to 350°F with rack in middle. Heat sliced pork (in liquid in baking dish), covered, until hot, 15 to 20 minutes.
Brush bottom half of each bun with hoisin sauce, then sandwich with 2 or 3 pork slices and some cucumber and scallions.
Serve