PORK STEAMED BUN Recipe
house-made milk bun, cured and slow-roasted pork belly, mustard seed mayo, hot hoisin, pickled cucumber
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Ingredients
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Bun
Pork Belly
Mustard Seed Mayo
Hot Hoisin Sauce
Pickled Cucumber
Method
Bun Preparation
Make the Dough
In a large bowl, combine flour, sugar, yeast, baking powder, and salt. Add warm milk and melted butter, mixing until a dough forms. Knead for about 10 minutes until smooth. Cover and let rise for 1 hour.
Shape the Buns
After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and flatten slightly. Cover and let rise for another 30 minutes.
Pork Belly Preparation
Prepare the Pork
Preheat the oven to 300°F (150°C). Season pork belly with salt and pepper, then place in a baking dish. Mix soy sauce and honey, pour over the pork belly, and cover tightly with foil. Roast for 3 hours until tender.
Finish the Pork
Remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30 minutes until the skin is crispy. Let rest before slicing.
Sauce and Pickles Preparation
Make Mustard Seed Mayo
In a bowl, mix mayonnaise, mustard seeds, apple cider vinegar, and salt to taste.
Prepare Pickled Cucumber
In a bowl, combine sliced cucumber, rice vinegar, sugar, and salt. Let sit for at least 30 minutes.
Mix Hot Hoisin Sauce
In a small bowl, mix hoisin sauce and sriracha together.
Assembly
Assemble the Buns
Steam the buns for about 10-15 minutes until fluffy. Take each bun and fill with sliced pork belly, a dollop of mustard seed mayo, a drizzle of hot hoisin, and top with pickled cucumber.