The Momofuku Feast: Bo Ssäm & Pork Buns for 6-8
Half Bo Ssam Kit: Cooked Half Pork Shoulder, Brown Sugar Glaze for Pork, Cooked Jasmine Rice, Fried Rice Seasoning Sauce Mix, King’s Hawaiian Rolls, Korean Red Pepper Sauce, Ginger Scallion Sauce, Napa Cabbage Kimchi
12pc Pork Buns Kit: Cooked Pork Belly (sliced), Pickled Cucumber Slices, Hoisin Sauce, Steamed Buns
1/2 Pork Shoulder 44 oz. (weights may vary)
7 oz. Brown Sugar Glaze
11 oz. Kimchi
12 Pcs. King’s Hawaiian Rolls
28 oz. Cooked Jasmine Rice
7 oz. Fried Rice Seasoning Sauce Mix
7 oz. Korean Red Pepper Sauce
11 oz. Ginger Scallion Sauce
11 oz. Napa Cabbage Kimchi
12 Pcs. Cooked Pork Belly (sliced)
9 oz. Pickled Cucumber Slices
9 oz. Hoisin Sauce
12 Pcs. Steamed Buns
A dinner dedicated to Momofuku’s greatest hits. It starts off with a dozen roasted pork belly buns, topped with hoisin sauce, lightly pickled cucumbers and scallions. Straight from Momofuku’s kitchens in New York, the pork belly is brined for 24 hours, then roasted so all you have to do is sear the sliced pork belly in a pan, then assemble your steamed buns!
The main course features the Momofuku Bo Ssäm — a slow-roasted pork shoulder covered in a brown sugar glaze. The meat is fork-tender and ready to be pulled off the bone after just 90 minutes in the oven. It’s the most decadent pulled pork you’ll ever eat and the perfect dish to feed a crowd.
You’re encouraged to use King’s Hawaiian rolls and lettuce (not included) to make wraps and sandwiches with Korean red pepper sauce and ginger scallion sauce. A fried rice kit is also included; toss in some kimchi or leftover pork shoulder!
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.
How to Steam the Buns:
1) Place buns onto a plate that has been lightly greased with oil.
2) Spray some water onto the buns, then plastic wrap the whole plate tightly.
3) Microwave in 15 seconds intervals until the buns are soft and consume immediately.
Or Method 2:
1) Steam the buns directly in a steamer pot, lined with parchment paper, over simmering water. This will take 2-3 minutes. Steam until soft and fluffy throughout.
Assembling the Pork Buns:
1) Buns would need to be steamed prior to starting this process.
2) Preheat a non-stick skillet, or a well-seasoned cast iron skillet, on low-medium heat.
3) Sear pork belly slices on 1 side, for about 60-90 seconds, and flip it.
4) Sear the 2nd side for the same amount of time.
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.
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.
7) Fold top side over, serve and consume immediately.
Reheat & Serve Your Bo Ssäm:
1) Make sure the Bo Ssäm is no longer frozen. Unwrap the Bo Ssäm, and wrap it with aluminum foil.
2) Allow the Bo Ssäm to come to room temperature for 60-90 minutes. Preheat oven to 325-350° F.
3) Place on a roasting tray, in the center of the oven.
4) Heat for 45 minutes to 1 hour, checking the internal temperature after 30 minutes. Timing will differ with the type of oven you’ll be using.
5) If using a meat thermometer, the temperature should read 165 – 180° F. If using a cake tester, it should feel warm to the touch.
6) When ready, remove foil, raise the temperature to 425° F, and pour the glaze over the Bo Ssäm.
7) Return to the oven, and check it every 3 minutes, spooning the glaze over the meat each time for a total of 4–5 times.
8) To serve, use tongs to pull apart the Bo Ssäm and make lettuce wraps or sandwiches on the King’s Hawaiian Rolls.
9) Garnish with herbs, kimchi and sauces.
SIMPLE FRIED RICE:
1) Break up the cold rice so there are no clumps.
2) Heat a non-stick skillet, cast-iron pan, or wok over medium-high heat until hot.
3) Add some of the ginger scallion sauce to the pan and cook until fragrant.
4) Add cold rice and stir to coat the rice in the ginger scallion sauce. Continue to cook for 1–2 minutes.
5) Using a spatula or spoon, make a well in the center of the pan.
6) Beat one egg per person (not included) and add to the well, stirring until the eggs are just scrambled.
7) Season with fried rice kit, using one tablespoon at a time until it’s to your liking.