Hankering for pork buns, the type made at David Chang’s Noodle shop, I decided to make some at home. Pulled out a spreadsheet, opened up my Momofuku book for reference, and went to work.. This umami treat is actually easy to make. Marinated and roast some pork belly, add a quick pickle of cucumbers, sliced scallions, then top it off with hoisin and sriracha. Here’s what I got, and it was good.
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