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Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
If you're going to spend all this time on it, and if you want to save money, why not steam your own home-made mantou? (Unless they sell hand-made ones in NY). However, the freshly made mantou that my wife favors are different from the frozen ones: the sweetness and bleached whiteness are a Cantonese thing, and the ones she makes are deliciously chewy. She does something like this.
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
I made these today, and I want to thank you for posting this recipe! The simmering pork belly smelled awesome, and the final product was one of the best pork belly recipes I have ever tasted. I added the eggs too-- super tastey. I just scored huge points with my sweetie.
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
I just made this last night, and used pickling spices in the braise ( a mix of whole pieces of cinnamon, allspice, pepper, mustard seed, bay leaf, etc.), and it worked perfectly!
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
The Momofuku pork belly in the pork buns is brined and then cooked in pork fat. That's why it's so good.
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
Stewing the meat would work great in a crock pot, but its unfussy enough to do on a stove top.
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
How well do you think this would work out in a crock pot? Those things are designed for braising...
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
The buns look so strange, raw-like... but the flavors listed intrigues me. Especially the cooked pork belly - that looks fantastic!
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
This looks like a great recipe - I will be trying it!
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
Corrected link for above comment: http://flickr.com/photos/maxcriden
Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style
Made these last night! Thanks for the recipe. Pics here: http://flickr.com/photos/maxcriden.
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If you're going to spend all this time on it, and if you want to save money, why not steam your own home-made mantou? (Unless they sell hand-made ones in NY). However, the freshly made mantou that my wife favors are different from the frozen ones: the sweetness and bleached whiteness are a Cantonese thing, and the ones she makes are deliciously chewy. She does something like this.