I had a hankering for buns. Steamed buns, the kind made gloriously satisfying by David Chang at Momofuku. But I didn’t want to leave my apartment. So I gathered locally-purchased porchetta and pork belly (cured with salt and sugar), then let it sit overnight. The next day I rolled, cut and put together some buns to steam. Kaboom. With some basic condiments of cucumber pickles and micro cilantro. Delicious!
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Up your leg and a happy St Patrick
Mick
Cheers Mick! Did you see my nod to Old St. Pat? Matcha croissants!
Be good mate!