Ingredients
1 Steamed Bun
1 Tbls Hoisin Sauce
3 or 4 Quick-pickled Cucumber
3 thick slices Momofuku Pork Belly
1 scant Tbls thinly sliced scallion
Sriracha, for serving
Preparation
Heat the bun in a steamer on the stovetop. It should be hot to the touch, which will take almost no time with just-made buns and 2-3 minutes with frozen buns.
Put bun on a plate and flop it open on a plate. Slather with hoisin sauce. Arrange pickles on one side of the fold in the bun and the slices of pork belly on the other. Scatter the belly and pickles with sliced scallions, fold close and voila: the pork bun
