Comments on: Cook the Book: Momofuku – Pork Belly Buns

By: EmilyL

EmilyL — Thu, 02 Sep 2010 04:11:42 +0000

Tomukon Noodle Bar in Ann Arbor makes these too, except the pork belly tastes like pork adobo (Filipino style). In China, the pork belly tastes like adobo too, not Hoisin. It complements the pickled veggies well. THANKS for posting this!

By: Tocino Sliders with Astarang Mangga

Tocino Sliders with Astarang Mangga — Thu, 25 Mar 2010 05:36:28 +0000

[...] which is simply grilled meat, pickled veggies, and fresh bread. This adaptation is fairly common—Momofuku Pork Belly Buns and Korean BBQ Tacos also come to mind. My friend Steph (a.k.a. urbanfoodie, recently visited [...]

By: Arnold

Arnold — Sat, 23 Jan 2010 03:46:15 +0000

I usually buy Lee Kum Kee.

By: hasta la pasta

hasta la pasta — Fri, 22 Jan 2010 15:48:34 +0000

can anyone recommend a good brand for hoisin sauce?

By: Arnold

Arnold — Tue, 19 Jan 2010 18:35:37 +0000

@habanerogal: thanks! my wife’s idea to julienne the veggies. It looks much better aesthetically and provides a different texture. :)

By: habanerogal

habanerogal — Sun, 17 Jan 2010 17:28:38 +0000

I think that your buns look spectacular and the julienne veggies was a brilliant idea

By: FruityOaty

FruityOaty — Mon, 21 Dec 2009 20:15:00 +0000

Damn, that first photo of the pork belly buns… has me drooling. O_O I can’t stop fixating on it.

By: KK

KK — Sat, 05 Dec 2009 01:01:31 +0000

Nice writeup! There was a guy who posted on chowhound looking for the steamed buns to replicate the buns.

By: Arnold

Arnold — Sun, 22 Nov 2009 19:33:38 +0000

Thanks for checking, JulieK. I think my tech issues are now solved.

By: inuyaki » Cook the Book: Momofuku Week – Pork Belly

inuyaki » Cook the Book: Momofuku Week – Pork Belly — Thu, 19 Nov 2009 09:02:40 +0000

[...] Cook the Book: Momofuku Week – Pork Belly Buns [...]

By: JulieK

JulieK — Thu, 19 Nov 2009 04:48:09 +0000

can I post? hope so!

By: maichan

maichan — Thu, 19 Nov 2009 02:55:21 +0000

MMMMMM…