If there's an 'in thing' in the food blogosphere lately, it's recreating the dishes of David Chang's Momofuku. Whilst i've never actually been to the New York noodle bar i have seen his Pork Belly buns posted on countless websites, and the moment i got my hands on some good pork belly (from... surprise surprise Victoria St!) it was time to try this dish.
I don't think i've gotten better rave reviews of something i've cooked before from my family. The crisp, salty pork, the soft, fluffy buns... everything just worked together perfectly. It is very difficult not to compare this dish with peking duck, with the same balance of textures and flavors. The difference is, that despite being labor intensive, this dish probably only cost around $16 to make! Better still, it can be frozen and reheated easily, and would make a fantastic dinner party, picnic or lunchbox snack.
As per usual i have taken my own liberties with the recipe and as such this is not 100% faithful to David Chang's original. Also please note that this recipe must be started the day before you want to eat it.
