Name: Pork-Belly Buns
Cook time: 1 1/4 hr
Total time: 1 day
Yield: Makes 16 buns
Ingredients: 1/2 cup kosher salt; 1/2 cup sugar; 4 1/2 cups water, divided; 2 1/2 lb skinless boneless pork belly, cut into quarters; 1/2 cup reduced-sodium chicken broth; 1 cup warm water (105-115°F), divided; 1/2 teaspoon active dry yeast; 3 tablespoons sugar plus a pinch; 2 tablespoons nonfat dried milk; 3 1/2 cups cake flour (not self-rising); 1 1/2 teaspoons baking powder; Canola oil for greasing and brushing; Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid; Accompaniments: hoisin sauce; thinly sliced cucumber; chopped scallions; 0cucumber; scallions

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Pork-Belly BunsMarcus Nilsson

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy white wrapping, adding crisp cucumbers and scallions, and transforming it into an American original with pork belly. Make them at home, and the first bite will prove they are worth the effort.

Cooks' notes:

·Pork belly can be brined up to 24 hours.
·Pork can be roasted and sliced 2 days ahead and chilled (in liquid), covered.
·Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and then tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.

Recipe notes

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