Save
I
If you’ve ever tried the steamed pork buns at Momofuku, David Chang’s restaurant, then you’ll know just how good they are and just how easily it is to find yourself craving just one more proxy hit.
That’s why Food 52 have set about offering this step by step guide on how to make your own buns at home for The Huffington Post, complete with recipe adapted from the Momofuku book by Chang himself.
Apparently it's all in the sweet and salty buns that provide the perfect casing for the succulent pork and the post goes into great detail about how they’re made.
The pictures certainly help, and you want to take a look at this post for a comprehensive run down on how to make the sticky pork filling.
