recipe for short ribs a few times in the past, and I've made his version of brussels sprouts, I had never eaten at any of his restaurants. That changed on my most recent visit to Manhattan.
Upon dumping my luggage off at my hotel near Grand Central Station, I hopped the 6 train and headed to the East Village to visit Momofuku Ssam Bar. It was early lunchtime and I was able to score a seat at the bar. After asking my server for suggestions, I got my pork on. (Kevin Gillespie, eat your heart out.)
First I had the famous pork buns - pillowy soft steamed buns stuffed with slices of pork belly, cucumber slices, and hoisin sauce. A mini bottle of sriracha was provided to add heat.
The pork belly was so tender and unctuous, it dribbled clear fat onto my hands and the plate. Um nom nom! I could have eaten ten of these babies. As far as I am concerned, they lived up to the hype. Here's a recipe, if you're curious enough to make them yourself.
For my second course, I went for the "crispy pig's head" accompanied by pear mostarda, a lightly cured sauerkraut, and a tiny pile of watercress in a tart dressing.. The patty was comprised of various meat bits from a pig's head, rolled in panko, and fried. It was tender and juicy and not at all like "head cheese" which is what the waiter called it. The pear mostarda was incredibly tasty - very much pear, very much mustard. And a lightly cured sauerkraut is much better than the stuff from a can. Much. And I grew up eating the stuff.
After lunch I went next door to Milk Bar and picked up a compost cookie and a blueberry cream cookie. They were far too sweet for my tastes (and I like sweet). The compost cookie had a weird gritty texture (from crushed cereal). But...they made for a decent dessert that evening and breakfast the next morning.
One Momofuku restaurant down, three to go.
Momofuku Ssam Bar
207 2nd Ave
New York, NY 10003