Eat This, Cook That: pork buns: the chinatown remix

i enjoy delicious pork buns as much as anybody else but at 2 for $8 or $9 at certain restaurants i had to figure out a bootleg production. for real, you would swear i was chinese the way how i duck sauce.

all you need to do is buy a cucumber, a package of frozen buns (aisle 6 in the hong kong supermarket at 157 hester st. btw bowery & elizabeth), thick-cut bacon instead of brining then slow roasting your own pork belly and make sure you have hoisin sauce and sriracha hot chili sauce in the crib. i'm telling you man, potluck dinner season is coming up and if you brought this stuff into my house i wouldn't even bother asking you to take off your shoes...just get to it and get it in my belly. this is why it's hot.

ingredients

1 package of frozen pork buns
1 cucumber
1/2 pound of extra thick cut bacon
1 bottle of Lee Kum Kee Hoisin Sauce
1 bottle of Tuong Ot Sriracha Hot Chili Sauce (Rooster Sauce)
optional: iceberg lettuce or endives

wash and prepare the cucumber and lettuce so that it can fit neatly into one bun. next, simmer the bacon in a saute pan on a med-high flame until brown on both sides and set up a rack with boiling water to steam the frozen buns for approximately 3-5 minutes. next, remove your buns when soft and add hoisin sauce followed by the lettuce, cooked bacon, cucumber slices, and a splatter of hot chili sauce. ni hao ma!!!