mustard seeds and pork belly buns

I got the Momofuku cookbook for my birthday! To break it in, we had some friends over to dinner and I made a bunch of things out of it: pork belly ssäm, pickled mustard seed sauce with pickled cucumbers (recipe below), sweet corn with miso butter, and steamed buns. Well, the buns were my own favorite bao recipe, but I shaped them based on David Chang’s process, folded over into little pockets before steaming, and it worked great. The sauce was killer. The salty-sweet roasted pork belly wasn’t bad either. There were very few leftovers.

Pickled Mustard Seeds

from Momofuku by David Chang

I really like these. Sharp and mustardy but not as strong as you might think, and they pop like okra seeds in the mouth.

• 1 cup yellow mustard seeds
• 1 1/2 cups water
• 1 1/2 cups rice vinegar
• 1/2 cup sugar
• 1 Tbsp kosher salt
• Combine in a saucepan, simmer gently for 45 minutes until the seeds plump up. Pour into a clean jar and refrigerate.
• Mustard Sauce
• also from Momofuku by David Chang
• This was amazing smeared all over the pork buns, but it would be equally great on hot dogs or ham sandwiches.
• 6 Tbsp pickled mustard seeds
• 3 Tbsp Dijon mustard
• 1 Tbsp Chinese hot mustard
• 3 Tbsp mayonnaise
• 3 Tbsp sliced scallions

3 Tbsp chopped salt-pickled cucumbers (these are just cucumbers tossed with salt and sugar, but you could probably get away with just fresh cukes instead)

Combine everything in a bowl and mix well. Eat.

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