I’m just a cook, I aint no rocket surgeon

I love steamed buns.. plain and simple.     I was first introduced to bao buns  when I worked with Jet Tila many years ago.  We were cooking for CCB (bank executives from China).   I had the pleasure  of having David Chang’s steamed buns in Charleston when he was the guest chef at McCrady’s. This is nothing new, but just a craving I had. I decided to make my own steamed buns at home. I slow cooked pork belly with a little muscavado sugar, served with watercress and a bit of  hoisen. The pork was amazing with the muscavado and the spiciness from t he watercress balanced well with the hoisen.  Although my steamed bread did not come out to perfection, it was still very delicious. 

steamed bun