Ingredients
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
Instructions
- Preheat oven to 375.
- 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.
- 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.
- 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