Pork Belly Buns Recipe Video
Summary
Cooking Time2 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings2
Interest GroupGourmet
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.
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.
Chef
