The Asian street-food bandwagon has picked up some Main Line polish, as Nectar chef Patrick Feury has taken the steamed pork bun to a dangerous place: potential addiction.
Feury has sourced a perfect bun, a palm-sized white cloud of fold-over pastry.
But it's the pork belly inside that got me, which Feury gives the expected fusion approach, the well-trimmed meat rolled up like Italian porchetta, then basted in a dark, gingery Asian braise.
Perfectly rendered, but still tender and juicy, the pork roulade is shined with hoisin, then dabbed with sriracha-spiked Kewpie Japanese mayonnaise. Add the crunch of shredded iceberg, devour, and try not to order seconds.
