Braised Pork Belly Recipe
in steamed buns w/shishito slaw
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Ingredients
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Pork Belly
Shishito Slaw
Steamed Buns
Method
Braised Pork Belly
- 1
Prepare the Pork Belly
Rub the pork belly with salt and black pepper on both sides, ensuring it is evenly coated.
- 2
Braise the Pork Belly
In a large pot, combine soy sauce, brown sugar, rice vinegar, minced garlic, sliced ginger, and water. Bring to a simmer over medium heat.
- 3
Add Pork Belly
Add the seasoned pork belly to the pot, making sure it is submerged in the liquid. Cover and reduce heat to low, allowing it to braise for about 2-3 hours until tender.
- 4
Cool and Slice
Once cooked, remove the pork belly from the pot and let it cool slightly. Slice into bite-sized pieces.
Shishito Slaw
- 5
Prepare the Vegetables
Thinly slice the shishito peppers, cabbage, and green onions. Grate the carrot.
- 6
Mix Slaw Ingredients
In a large bowl, combine the sliced vegetables. Drizzle with sesame oil, rice vinegar, and sprinkle with salt. Toss well to combine and set aside to marinate.
Steamed Buns
- 7
Make the Dough
In a mixing bowl, combine flour, baking powder, sugar, and salt. In a separate bowl, dissolve yeast in warm water and let sit for 5 minutes. Add yeast mixture and oil to the dry ingredients, mixing until a dough forms.
- 8
Knead and Rest
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.
- 9
Shape the Buns
After rising, punch down the dough and divide it into small pieces. Shape each piece into a bun and place them on parchment paper squares.
- 10
Steam the Buns
Steam the buns in a steamer basket over boiling water for about 10-12 minutes, until fluffy and cooked through.
