Momofuku Pork Buns Done Southern Style: Cucumber Sandwiches with BBQ

Source: Copeland C., Richmond, Va.

Second Honorable Mention of Food Independence Recipe Contest

Mrs. Esh’s white bread (available at an Amish store) or dinner rolls that are heavy and slightly sweet

Cucumbers (Va. item)

Spring onion or scallions (Va. item)

1 tablespoon kosher salt

2 tablespoons and 1 teaspoon granulated sugar

Lightly sweet, tomato-based, local BBQ (Va. item)

Slice the cucumbers and give them the Momofuku taste and texture by cutting cucumbers into ¼ inch thick slices and placing in a large, non-reactive bowl. Add sugar and salt and stir to combine. Place cucumber mixture in quart-sized re-sealable container and refrigerate for at least one hour. Drain the cucumbers after they have had time to mix with the salt-sugar mixture. Cut the bread into squares, four per slice, to give it the appearance of cucumber sandwiches. Add bread to a platter. Top the bread squares with a slice of pickled cucumbers, then a bit of thinly-sliced onion, then a dollop (a small dab) of barbecue and then serve.

Note: Copeland suggests patting the cucumbers down with a dish towel after they have soaked in the mixture, to make sure they are the right consistency. You also may need to repeat the soaking procedure multiple times.