Chinese Style Crispy Pork Belly Recipe
Steamed Bao Bun | HMK Chimichurri | Persimmon Glaze
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Ingredients
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Crispy Pork Belly
Steamed Bao Buns
HMK Chimichurri
Persimmon Glaze
Method
Crispy Pork Belly
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern. Rub salt, five-spice powder, and black pepper evenly all over the meat. Place in a container and refrigerate uncovered for at least 4 hours or overnight.
- 2
Cook the Pork Belly
In a pot, combine the water and rice vinegar. Place the pork belly skin-side up in a steamer basket and steam over simmering water for about 2 hours until tender. Preheat oven to 220°C (428°F).
- 3
Crisp the Skin
Remove the pork belly from the steamer and pat dry. Place on a baking tray and roast in the oven for 20-25 minutes or until the skin is crispy. Let it rest before slicing.
Steamed Bao Buns
- 4
Make the Dough
In a bowl, combine flour, yeast, sugar, baking powder, and salt. Gradually add warm water while mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth.
- 5
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Shape and Steam
Divide the dough into small balls, flatten each into a disc, and fold to form a bun shape. Steam the buns for 10-15 minutes until fluffy.
HMK Chimichurri
- 7
Prepare the Chimichurri
In a bowl, combine parsley, garlic, red wine vinegar, olive oil, oregano, salt, and black pepper. Mix well and let it sit for at least 30 minutes to allow flavors to meld.
Persimmon Glaze
- 8
Make the Glaze
In a small saucepan, combine persimmon puree, honey, soy sauce, and ginger. Heat gently over low heat, stirring until well combined and slightly thickened.
