Chef-trepreneur David Chang is known for many things, especially his restaurant Momofuku's pork buns. This timeless recipe can be found in its eponymous cookbook, but what does “timeless” even mean?

RECIPE START:

Pork Belly
-2-3 lbs pork belly (1-1.3 kg)
-brown sugar
-Kosher salt

Buns
-4.5 cups bread flour (612 g)
-1.5 cup non-fat milk, room temperature (355 ml)
-1/3 cup pork fat (79 mL)
-6 Tbsp sugar (84 g)
-1 Tbsp Kosher salt (14 g)
-4 tsp active dry yeast (20 ml)
-rounded 1/2 teaspoon baking soda (2 ml)
-1/2 teaspoon baking powder (2 ml)

Pickles
-3 to 4 persian cucumbers
-1 Tbsp Kosher salt (14g)
-1 Tbsp white sugar (14g)

Extra
-scallions
-hoisin
-sriracha

Step 1
-rub pork belly with 3/4 Tbsp salt and 3/4 Tbsp sugar (10.5 g) per pound of pork
-cover and refrigerate overnight

Step 2
-heat oven to 450° F (230° C)
-cook pork belly for one hour, taking out at halfway point to baste in its own juices
-lower temp to 250° F (120° C), cook for 60-75 min more until firm yet soft
-save pork grease

Step 3
-combine yeast and milk in a stand mixing bowl and let rest for a few minutes
-add everything else and mix on the lowest speed possible until a nice, neat ball gathers on the hook
-put dough in greased bowl and cover with a dry towel, put in warm area for 60-75 minutes until doubled in size
OR
-wrap and put immediately in fridge to be used the following day

Step 4
-with your dough, make nice, EVEN balls (Chang does 25 g, I did 44 g) and cover for 30 min

Step 5
-meanwhile, heat up pork grease and cut several 4x4" (10 cm) squares of parchment paper
-roll balls into 4" (10 cm) ovals, brush lightly with pork grease (one side only), and fold in half
-put buns on parchment paper and cover for another 45 min until they're looking fluffy

Step 6
-make quick pickles by combining your cucumbers (sliced) with salt and sugar
-slice scallions
-heat up pork belly
-get condiments ready
-steam buns for 10 minutes

ASSEMBLE

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