Comments on: Pork Belly Buns

By: Michael [OpenKyoto]

Michael [OpenKyoto] — Thu, 29 Oct 2009 15:30:49 +0000

Wow, this looks completely sublime! I am regretting that we didn’t do Pork Belly Buns instead of Kyoto-style Chicken Sukiyaki at my house.

By: Thao Phan

Thao Phan — Tue, 20 Oct 2009 14:36:07 +0000

Oh this looks soooooooooo good!!!!! I want to eat this!!!!

By: we are never full

we are never full — Mon, 19 Oct 2009 01:57:56 +0000

this makes me want to curse out loud. REALLY loudly. %*#$(@&#$(@#.

you don’t have to convince me of this recipe’s greatness. i believe you!!! I FUCKING BELIEVE YOU.

By: christina

christina — Sat, 17 Oct 2009 02:00:15 +0000

This is a famous Taiwanese dish that you can find in many restaurnts. I make it from scratch at home including the steamed bun.

By: Belle and Ward

Belle and Ward — Fri, 16 Oct 2009 22:45:46 +0000

These look so good. It’s nice to be able to try making them at home, especially when one can’t exactly get out to Momofuku’s! ~ Belle

By: Oui, Chef

Oui, Chef — Fri, 16 Oct 2009 21:22:26 +0000

I’ve been looking for a good excuse to cook with lard, thank you, thank you, thank you!

By: JD

JD — Fri, 16 Oct 2009 14:18:23 +0000

Looks delicious! definitly gonna give this one a try.

By: Colloquial Cook

Colloquial Cook — Fri, 16 Oct 2009 11:02:23 +0000

Ben alors, toi aussi tu boulanges? tu nous fais des effets de flou de fou avec ta macro. Et ta coriandre a toujours l’air plus… er… ‘vibrante’ que la mienne

By: Vivian

Vivian — Fri, 16 Oct 2009 04:22:06 +0000

Where in Chinatown can you buy the already-made buns from?

By: Peter

Peter — Fri, 16 Oct 2009 00:00:54 +0000

I haven’t had his (even though he’s on my list of must-visits, I never seem to have the time) but I’ll say yours are better on the basis of the longer curing time. I cure bacon for over a week, and it takes a long time to get all of that flavor into the pork. Bien fait.