Recipe courtesy of Maui Fresh Streatery
Crispy Pork Belly Bao Buns
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1483
- Total Fat
- 73
- Saturated Fat
- 21
- Carbohydrates
- 177
- Dietary Fiber
- 9
- Sugar
- 97
- Protein
- 37
- Cholesterol
- 61
- Sodium
- 6736
- Total: 21 hr 40 min (not including time for pickling onions)
- Active: 40 min
Ingredients
Pork Belly and Marinade:
1 cup gochujang (Korean hot pepper paste)
1 cup honey
1 cup soy sauce
1/4 cup garlic
1/4 cup fresh ginger
1/4 cup toasted sesame seeds
1/4 cup sesame oil
12 ounces pork belly
Bao Buns:
12 Chinese bao buns
Hoisin sauce, for drizzling
Cucumber, sliced into ovals, for garnish
Pickled Red Onion, recipe follows
Fresh cilantro leaves, for garnish
Pickled Red Onion:
3/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup sugar
1 tablespoon salt
1 red onion, sliced
Directions
- For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
- Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
- Preheat the oven to 320 degrees F.
- Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
- For the bao buns: Steam or microwave bao buns until warm and soft.
- In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
Pickled Red Onion:
- Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.