Pork Buns - 12 Pack

A mainstay at David Chang’s Momofuku Noodle Bar, these pork buns have been on the menu since the day the restaurant first opened in New York’s East Village in 2004. Since then, the recipe has remained the same: a simple combo of roasted pork belly, hoisin sauce, lightly pickled cucumbers, and scallions on a steamed bun.

The pork belly is brined for 24 hours, then roasted. All you have to do is sear the sliced pork belly in a pan, then assemble your steamed buns!

Few chefs, and restaurants, have done more to influence restaurant dining in America over the past two decades than David Chang and his Momofuku. But what’s today a certified empire with restaurants around the world began way back in 2004, with the opening of Momofuku Noodle Bar in New York City. From then on Momofuku became synonymous with edgy, super-inventive spins on Asian cuisine in casual, minimalist dining rooms.