Oishii: Pork-belly buns

Confession: I didn't actually make this meal; my husband did. But I ate it and it was really good, so I'm going to share!

Chef David Chang of NYC's Momofuku Noodle Bar is famous for his pork-belly buns, so we decided to give 'em a go. Less the pork-belly part. I know, I know, that's the best part, but it required 12 hours of brining and 2.5 hours in the oven and we didn't plan very well, so Mr.M just made the buns and substituted smoked sausage for the pork.

The buns take a little bit of work, but they have such a unique, light taste that it's worth it (easy for me to say--I didn't have to make them!)

You'll need a bamboo steamer for the buns. Kind of a pain to store if you don't use it that much, but we found one at Bed Bath & Beyond for about $15. To use it, just place it over a 10-inch pan of boiling water.

Add some hoisin sauce, green onions and cucumbers and you've got a tasty meal! You can find the recipe here. Enjoy!