momofuku steamed pork buns.

After eating at Momofuku Sssam Bar twice during a 3 day trip to New York earlier this year, I can't seem to shake a serious craving for David Chang's Steamed Pork Buns - an addictive little snack that Frank Bruni dubbed "the city's most perfect finger food."
After reading Bruni's most recent re-review of Ssam (linked above, three stars), I started salivating again, and I knew it might be a bit before I got to inhale the little gems again. Being a subpar cook, I thought, "Screw it - I'll make them at home."
I found the recipe, from Chang, on Martha Stewart's website (this guy has been on every media outlet ever.) Above you see the "mise" for the bun dough, which I put together at the restaurant. Just some yeast, AP flour, high gluten flour, salt and sugar.
The real fun begins tomorrow, when I try to put it all together. Luckily, a lot of the leg work has been done, as Chef Michael Paley, of Chef Michael Paley fame, kindly hooked me up with some lovingly prepared berkshire pork belly from Eden Farms in Iowa.

I can't wait.