Japanese · Lunch
Japanese Pork Belly Bun Sandwich
Braised pork belly glazed in soy, sake and mirin until sticky, tucked into a steamed milk bun with quick-pickled cucumber, scallion and Japanese mayonnaise. The pork simmers low and slow until tender, then is seared to crisp the edges before assembly into the soft bun.
$5
20 minsPrep
100 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
702Calories
30.4gProtein
45.9gFat
38.6gCarbs
16.8gSugar
1.9gFiber
2380mgSodium
141mgChol
17.1gSat Fat
520mgPotassium
95mgCalcium
2.4mgIron
0.9mcgVitamin B12
6.5mgVitamin C
rich-umami
hidden-gems
Instructions
1
Prep
Pat pork belly dry, smash garlic, slice ginger and scallion, and thinly slice cucumber.
2
Braise
Simmer pork belly, soy sauce, sake, mirin, sugar, stock, ginger and garlic covered over medium-low heat 90 minutes until fork-tender.
3
Reduce
Uncover and simmer over medium heat 8 minutes, turning pork occasionally, until braising liquid thickens to glossy glaze.
4
Macerate
Toss cucumber with rice vinegar and sugar; let sit 10 minutes.
5
Sear
Heat a dry skillet over medium-high and sear pork 2 minutes per side until caramelized and crisp at edges.
6
Build
Split bun, spread mayonnaise inside, layer pork belly, drained pickled cucumber and scallion, drizzle sesame oil.
7
Plate
Close bun and serve immediately while pork is warm and bun is soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp sake
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar-white
- 1 cup240ml chicken stock
- 6 slices6 slices ginger-fresh
- 2 clove2 clove garlic
- 22 steamed milk bun (about 2.1 oz/60g)
- 11 cucumber
- 2 tbsp2 tbsp rice-vinegar
- 1 tsp1 tsp sugar-white
- 22 scallion
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp sesame-oil
