Really interesting recipes

[Photographs: J. Kenji Lopez-Alt] I'm not sure who the first person to stuff sweet and fatty tender braised chashu-style pork belly into a lily-white steamed Chinese bao bun was, but they've certainly taken off like gangbusters.

These delicious, decadent pork belly buns -- based on Momofuku Noodle Bar's recipe -- live up to the hype.

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions.