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Pork Belly Buns

hypehits's picture
Ingredients
  Pork belly 1 Pound, with skin and fat removed
  Brown sugar 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Chicken stock 4 Cup (64 tbs)
  White wine 4 Tablespoon
  Ginger 1 Teaspoon, finely minced and frozen (1 Dorot brand cube)
  Hoisin sauce 2 Tablespoon
  Mayonnaise with sriracha 2 Tablespoon
Directions

GETTING READY
1. Rub the pork belly with brown sugar and salt on both sides and leave it overnight to cure.
2. Then wash it under running water, roll it and tie with a string or thread all over.

MAKING
3. In a pan heat chicken stock and white wine together.
4. Halve the tied pork, submerge in the chicken stock mixture and let it cook for 2 hours along with 2 Dorot ginger cubes.
5. Once it is done and tender, slice it, place in a pan and spoon over hoisin sauce.
6. Place it in the oven to keep it warm.

SERVING
7. Take 2 steamed buns, spoon over mayonnaise and top with lettuce.
8. Place the pork slice over the lettuce and top with the other bun.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Pork Belly
Interest: 
Gourmet
Restriction: 
High Protein
Cook Time: 
125 Minutes
Servings: 
2

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