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May 7, 2011 06:37 PM

"New" Pork Bun at Momofuku Ssam

Well new to me at least, since I don't get out so much these days. I think I actually prefer it to the original -- shredded pork belly (mostly meat), pressed into a square and pan-seared, avocado, smoked mayonnaise, Thai basil and some sort of pickled radish, I think. Superb. We had an order of the regular pork buns, three of these, the short rib sandwich (also fabulous -- taleggio and bacon, on Ciabatta), the corvina, and a bottle of lovely German rose ("Rosay").

Momofuku Ssam Bar
207 2nd Ave, New York, NY 10003

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  1. Sounds amazing! I arrive tomorrow for a week of restaurant hopping and this dish is definitely on my list!

    2 Replies
    1. re: trishottawa

      It wasn't clear to me if this will be a regular menu item -- wasn't on the printed menu. Just so your taste buds don't get too excited!

      1. re: MMRuth

        It's been a daily special most of the time since the summer but they changed the tomato in the bun to avocado after tomato season was over. It used to be referred to as the BRT bun. Belly, radish, tomato.

        In the last 1-2 months, they started putting it on the menu as the "bar" bun. BAR = belly, avocado, radish.

    2. I got another bo ssam reservation here on saturday afternoon, seems like i got to try this and the short rib sammich.

      Curious about the other dishes on their menu currently like the tripe, sweetbreads and even the scrapple, anybody sampled any of these dishes recently?

      2 Replies
      1. re: jester99

        Tripe is a cold salad, Sichuan style. Pieces sliced very thin.

        Sweetbreads are soaked in milk and battered and fried, kind of a chicken nugget style prep, with Thai flavors.

        1. re: kathryn

          wow thanks for the quick response, I think i am going to get an order of the Sweetbreads. Unfortunately, the diners I am going with are not uhh adventurous but battered fried sweetbreads maybe something they would actually try but if not, more for me.