Thursday, July 16, 2015

cooking pork belly buns / momofuku

our finished bun & the cookbook

We bought frozen plain buns so we only had to take on one challenge at a time and then we have the pork belly after cooking it for two hours, some greens and lightly pickled cucumber I think next time we'll try making our own buns and cutting the cucumber a little thicker so they hold their crunch for longer. The only seasoning we used in the whole dish was salt and sugar and hoisin sauce and it turned out really good!

plating our pork belly buns

No comments:

Post a Comment