Momofuku
Instructions

To Store


  • This package ships with ice packs, may thaw in transit 
  • Upon arrival, remove contents from packaging and store in the fridge until ready to use. 
  • Buns will last 2-3 days in the fridge, but are best consumed as soon as possible. 
  • Freezing is not recommended

To Serve


Steam the Buns 
  • STEP 1: Place buns onto a plate that has been lightly greased with oil.
  • STEP 2: Spray some water onto the buns, then plastic wrap the whole plate tightly.
  • STEP 3: Microwave in 15 seconds intervals until the buns are soft and consume immediately.

Alternatively

  • STEP 1: Steam the buns directly in a steamer pot, lined with parchment paper, over simmering water.
  • STEP 2: This will take 2-3 minutes. Steam until soft and fluffy throughout.

Assemble the Buns

Pork
  • STEP 1: Buns would need to be steamed prior to starting this process.
  • STEP 2: Preheat a non-stick skillet, or a well-seasoned cast iron skillet, on low-medium heat.
  • STEP 3: Sear pork belly slices on 1 side, for about 60-90 seconds, and flip it.
  • STEP 4: Sear the 2nd side for the same amount of time.
  • STEP 5: You’re looking for a light browning of the meat, and to heat it through. Its internal temperature should be at least 165’F.
  • STEP 6: Split the steamed buns at the seam, and apply hoisin sauce liberally on both sides of the buns, place a few slices of pickled cucumbers on the bottom side, and place 1 piece of seared pork belly slice over the cucumbers.
  • STEP 7: Fold top side over, serve and consume immediately.

Shiitake Mushroom
  • STEP 1: Buns would need to be steamed prior to starting this process.
  • STEP 2: Drain the shiitake mushrooms well on a sieve/colander.
  • STEP 3: Preheat a non-stick skillet, or a well-seasoned cast iron skillet, on low-medium heat.
  • STEP 4: Add a thin film of oil to the skillet, and saute the mushrooms in the pan. 
  • STEP 5: The pan should not be overcrowded, and best to just have 1 layer of mushrooms in the skillet.
  • STEP 6: Cook the mushrooms for about 30-45 seconds, before giving them a toss in the pan. There should be some caramelization, but not too dark or burnt.
  • STEP 7: Once the mushrooms have been heated through, drain it on a plate lined with paper towels to absorb any excess oil.
  • STEP 8: Split the steamed buns at the seam, and apply hoisin sauce liberally on both sides of the buns, place a few slices of pickled cucumbers on the bottom side, and spoon a good amount of mushrooms over the cucumbers.
  • STEP 9: Fold the top side over, serve and consume immediately.