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Ingredients
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Pork Belly and Baos
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Rub the pork belly with salt, black pepper, soy sauce, brown sugar, minced garlic, and grated ginger. Let it marinate for at least 1 hour.
- 2
Smoke the Pork
Place the marinated pork belly in the smoker and smoke for about 4 hours, or until it reaches an internal temperature of 190°F (88°C).
- 3
Make the Yuzu Pickles
While the pork is smoking, thinly slice the cucumber and carrot. In a small bowl, mix yuzu juice with a pinch of salt and toss the vegetables in the mixture. Let them pickle for at least 30 minutes.
- 4
Prepare the Smoked Chili Mayo
In a bowl, combine mayonnaise, smoked paprika, and chili flakes. Adjust seasoning to taste.
- 5
Steam the Bao Buns
Steam the bao buns according to package instructions (usually about 10 minutes).
- 6
Assemble the Baos
Slice the smoked pork belly into bite-sized pieces. Place a piece of pork belly in each bao bun, top with yuzu pickles, and drizzle with smoked chili mayo.