Momofuku Pork Buns done Bella Style!

My wife Kate brought home a Bellini Intelli Kitchen Master a few months ago, it is a combination appliance that does just about everything, it’s a bit like the famous Thermomix except a hell of a lot cheaper (thank goodness!)

We have been using it for just about everything, cakes, sauces, rice, pasta and my favourite - quick shredded beef tacos!

Anyway while Kate is at work I like to experiment with it, lately I have been making a brilliant potato salad with this balsamic dressing and bacon mmmmmm... But that is for another blog post.

On to today's Bellini (Bella) experiment - Momofuku Pork Buns.

Made famous by David Chang's Momofuku in New York, it is the combination of sweet hoisin, shallots, roasted pork belly, and crunchy cucumbers wrapped up in the perfect steamed bun. Steamed bread + tasty meat = good eating!!

I noticed there is now a Momofuku in Sydney, but looking at the prices I think it might be a while till we eat there!

NOTE : I cooked my pork belly on the Weber Q, you can cook yours in the oven, kettle BBQ, standing over it menacingly with a hair-dryer for a day ... etc. there are many ways to cook this beautiful cut of meat, choose your favourite.

I adapted this recipe from the fantastic food blog over at Not Quite Nigella

Ingredients:

Makes 16-ish buns

The buns

• 1 cup warm water (40-46°C)
• 1.5 teaspoons active dry yeast
• 3 tablespoons sugar plus a pinch
• 2 tablespoons dried milk powder
• 3 cups cake flour (not self-rising)
• To make 1 cup of cake flour, add 2 tablespoons of cornflour and fill to 1 cup mark with plain flour.
• 1 1/2 teaspoons baking powder
• Oil for greasing and brushing

The pork

• 1 kg pork belly (cooked however you like)

Steps:

Foamy Happy Yeasties

1.   In a small bowl add the pinch of sugar with 1/4 of the cup of warm water and the yeast. Allow to become foamy.

2.   In the Bellini jug with the blunt blade attachment, place the sugar, milk powder and cake flour and add the yeast mixture and remaining water (do not add the baking powder).

3.   Mix 10 seconds, speed 6. (This step is really important so you don't damage the machine. Do not use speed 1 at the start)

4.   Knead for 6 minutes, speed 1.

It has risen!

    5. Place in an oiled bowl and turn to oil the dough ball all over. Cover and allow to rise for 2 hours or until doubled. 

6. After 2 hours, punch down the dough and flatten into a round. Sprinkle with baking powder and bring edges up and over. Knead again for 1-2 minutes until incorporated. Place back in the bowl and cover again and allow it to rise for another 30 minutes.

Need rolling and folding practice!

7.   When the dough has risen again, punch down and shape into a 40cm long log. With a knife, cut into 16 even pieces.

8.   Cut out 16 7cm x 7cm squares out of baking paper.

9.   Roll each piece out into an oval shape and brush with oil. Fold the buns over and place on baking paper and cover with tea towels and allow them to rise again for about 30 minutes.

10.   Add 1 litre of water to the Bellini jug; attach 
the steaming lid and accessory.

Steaming along...

    11. Place 8 of the baking paper squares into the steaming accessory, place 8 of the buns onto the squares. You will have to do two batches and use both steaming sections if doing all 16.

12. Place the lid on and steam for 7 minutes at speed 2, ST temp. When done, remove wax paper and place on a tea towel and cover with another tea towel.

    13. While the buns are steaming, slice your pork belly into 16, 1 cm thick slices.

14 .Serve these warm, to assemble open up the flap and brush the bottom with hoisin sauce. Place the pork belly on top of the sauce. Cut the cucumber into discs and add this along with a piece of shallot.

Looks and Tastes Delicious!

I like a little chilli sauce on mine (Kate does not…)

If you want more info on the brilliant sticker that is covering the Bellini, head over to Bella SkinZ !

Enjoy!