Chinese Style Crispy Pork Belly Recipe
Steamed Bao Bun | HMK Chimichurri | Persimmon Glaze
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Ingredients
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Pork Belly
Bao Buns
Chimichurri Sauce
Persimmon Glaze
Method
Pork Belly Preparation
Preparing the Pork
Score the skin of the pork belly in a crosshatch pattern. Rub salt, five spice powder, and black pepper into the meat. Place the pork belly in a pot with rice vinegar and water. Bring to a boil, then simmer for 1 hour.
Roasting the Pork
Preheat oven to 220°C (428°F). Place the pork belly on a baking tray and roast for 30-40 minutes until the skin is crispy and golden. Let it rest before slicing.
Bao Buns Preparation
Making the Dough
In a mixing bowl, combine flour, baking powder, sugar, and salt. Gradually add warm water and vegetable oil, mixing until a dough forms. Knead for 5-10 minutes until smooth.
Steaming the Buns
Divide the dough into small balls, flatten them, and fold. Place them on parchment paper and steam for 10-12 minutes.
Chimichurri Sauce Preparation
Making the Chimichurri
In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth. Adjust seasoning to taste.
Persimmon Glaze Preparation
Making the Glaze
In a small saucepan, combine persimmon puree, brown sugar, soy sauce, and sesame oil. Simmer over low heat until thickened, about 5-7 minutes.