Everyone has different preferences about baked pork buns -- texture of the bread, sweetness of the pork’s sauce, ratio of pork to bun, on and on. That’s what Yelp is for. Go complain there. We’re here to celebrate pork buns and crown the winner that checks everything off the list: perfect bun texture with a little gentle give when pressed? Saucy but not gloppy? A little messy but good structure overall? Smoky and sweet, lip-smacking in every way? A red-as-a-cherry interior? And, most importantly, A LOT of pork. Not fat. Pork. This really is the biggest bun of the bunch and the terminus of any pork bun journey.
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Trevor Felch is a restaurants writer for SF Weekly and contributing editor for Vino 24/7. He wants somebody to come up with a beamed pork bun or steaked pork bun… you know, like cruffins and muffins, make it baked and steamed? Follow him: @TrevorFelch.