Pork Belly Buns Recipe
Pork belly, pickled cucumber, hoisin
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Ingredients
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Pork Belly
Pickled Cucumber
Buns
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a criss-cross pattern, being careful not to cut into the meat. Rub salt, black pepper, and five-spice powder all over the pork belly.
- 2
Marinate
In a bowl, mix soy sauce, hoisin sauce, and honey. Brush this mixture all over the pork belly and let it marinate for at least 1 hour, preferably overnight.
- 3
Roast the Pork Belly
Place the pork belly in a roasting pan and roast in the preheated oven for about 2 hours, or until the meat is tender. Increase the oven temperature to 220°C (428°F) for the last 20-30 minutes to crisp up the skin.
- 4
Rest and Slice
Once cooked, remove the pork belly from the oven and let it rest for 15 minutes. Slice into bite-sized pieces for the buns.
Pickled Cucumber Preparation
- 5
Prepare the Cucumber
Wash the cucumbers and slice them thinly. Place them in a bowl.
- 6
Make the Pickling Solution
In a saucepan, combine rice vinegar, sugar, and salt. Heat over medium until the sugar and salt dissolve, then pour the mixture over the cucumbers.
- 7
Pickle
Let the cucumbers sit for at least 30 minutes at room temperature, or refrigerate for a few hours for a stronger flavor.
Assembly
- 8
Steam the Bao Buns
Prepare the steamed bao buns according to package instructions, typically steaming for about 10 minutes until soft and warm.
- 9
Assemble the Buns
In each bao bun, place a slice of pork belly, top with pickled cucumber, and drizzle with extra hoisin sauce if desired. Serve immediately.
