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Vegan Pork Buns with Oyster Mushroom Bacon

Vegan Pork Buns with Oyster Mushroom Bacon

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One recipe Momofuku’s Pork Buns with the following adaptions:

  • To make these vegan, I left out the milk powder and swapped out the pork fat with 1/3 cup refined melted coconut oil with 1/2 tsp liquid smoke whisked in.
  • This recipe says it makes 25 buns, but says in step 2 that it makes 50 buns. I made about 35 buns following this recipe.
  • I found that the dough was easier to work with rolled into balls then chilled. The recipe says you can steam them all and freeze, but I found it better to store the dough rolled into balls and only rolling out the desired amount for steaming.

for the oyster mushroom bacon (double or triple as desired. I used 1-2 pieces of mushroom per bun)

  • 20 large oyster mushrooms, tough ends removed and wiped down with a damp paper towel if needed
  • 2 TB refined coconut oil
  • 2 tsp toasted sesame oil
  • 1 tsp liquid smoke
  • 1/2 tsp salt

to serve

  • any prepared pickles (I used this recipe)
  • mandolined cucumber slices
  • hoisin sauce
  • sliced scallions
  • cilantro



  1. Preheat oven to 375.
  2. To make the oyster mushroom bacon, combine the oils, liquid smoke and salt in a large bowl. Toss the mushrooms to coat. Place the mushrooms gill side down in a cast iron pan or baking sheet, taking care not to crowd them. After 10 minutes, if there is a lot of moisture in the bottom of the pan or sheet, remove from the oven and tilt to collect and discard with a spoon.
  3. Return to the oven and bake for 5 minutes more, watching them carefully to avoid burning. Flip, then bake for about 5 minutes more, or until they have a nice color around the edges, keeping a close eye on them. Transfer to paper towels to drain slightly and allow them to crisp up.
  4. To serve, assemble the steamed buns with hoison sauce, one or two pieces of mushroom, something pickled, scallions and fresh cilantro. Serve warm.
  • Prep Time: 4 hours
  • Cook Time: 30 minutes