Day Two of Momofuku Week went splendidly well. I put Ralph in the oven around one and did some basting, but really just left him to get all crispy and golden for two hours. In the interim, I went a little crazy and made some simmered kabocha, bean sprout salad, pickles, ohitashi and some more ginger scallion noodles. IRB came over and we tended to Ralph together. We invited KS over to join in the feasting and WYLA was also game to get down with some noms.
Some twiddling of thumbs and magazine reading later (Ralph took two hours to roast, then 45 minutes to get to room temp, then another hour to chill in the fridge…we had a lot of downtime) the big moment had arrived! The table was set, dishes piled on and buns were assembled. We all sat down then immediately dug in.
I’ve been to the Momofuku noodle bar in NY and I’ve tasted these pork buns in their native setting, cast from their original creator and I have to say…our buns today? Just as amazing. The meat was buttery and incredibly tender and the combination of ingredients just sang in my mouth.
If you have the time to make them and you have the cookbook…do it. It’s worth it. And invite friends to join in the experience because they’re too good to enjoy alone.
Next up…ramen. IRB and I thought that we would go totally bat shit crazy and try to make ramen broth this weekend, but after today, we’re thinking…maybe next week?
Stay tuned for more Momofuku love!
See all my Momofuku cooking adventure pics here: miyoko39
