Cold Smoked Pork Belly Buns Recipe
Steamed buns with cold smoked chasu pork belly, housemade pickles, house yuzu aioli and cilantro.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Cold Smoked Pork Belly Buns
Method
Directions for Cold Smoked Pork Belly Buns
- 1
Prepare the Pork Belly
Combine soy sauce, brown sugar, rice vinegar, mirin, salt, and pepper in a bowl. Place the pork belly in a large resealable bag, pour the marinade over it, and seal the bag ensuring the pork is fully coated. Refrigerate for at least 12 hours or overnight.
- 2
Cold Smoke the Pork Belly
After marinating, remove the pork belly from the bag and rinse it under cold water. Pat dry with paper towels. Using a cold smoker, smoke the pork belly for about 2 hours. If you don't have a cold smoker, you can also use a stovetop smoker or smoke it in the oven at a low temperature.
- 3
Make the Yuzu Aioli
In a bowl, combine mayonnaise and yuzu juice. Mix well and adjust seasoning with salt to taste. Set aside.
- 4
Prepare the Pickles
Julienne the cucumber and carrot. In a bowl, toss the vegetables with salt and let them sit for 15 minutes. Rinse under cold water and pat dry. If desired, add a splash of rice vinegar for extra flavor.
- 5
Assemble the Buns
Steam the buns according to package instructions until warm. Slice the smoked pork belly into thin pieces. Place a piece of pork belly on each steamed bun, add a spoonful of pickles, drizzle with yuzu aioli, and top with fresh cilantro.
- 6
Serve
Serve the cold smoked pork belly buns warm with extra yuzu aioli on the side.
