Japanese · Lunch
Pork Belly Buns
Steamed bao buns filled with braised pork belly, glazed in soy and Shaoxing wine until sticky. Served open-faced with pickled cucumber, scallion and hoisin. The pork is simmered until the fat renders soft and the meat pulls apart, then tucked into a pillowy folded bun.
$4
20 minsPrep
100 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
690Calories
25.1gProtein
43.9gFat
48.3gCarbs
13.8gSugar
2.4gFiber
2380mgSodium
140mgChol
16.1gSat Fat
540mgPotassium
70mgCalcium
2.4mgIron
0.9mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Cut pork belly into a thick slab and pat dry. Slice ginger and scallion, keeping one half whole for braising and half thin-sliced for garnish.
2
Sear
Heat a heavy pot over medium-high heat with no added fat and sear pork belly skin-side down for 3 to 4 minutes until the skin turns golden.
3
Braise
Add soy sauce, shaoxing wine, brown sugar, ginger, whole scallion, star anise and chicken stock to the pot. Bring to a simmer over medium heat, cover and braise on low for 90 minutes until fork-tender.
4
Reduce
Uncover and simmer over medium heat for 5 to 8 minutes, turning occasionally, until the sauce clings thickly to the meat in a glossy coat.
5
Pickle
Combine cucumber slices with rice vinegar and a pinch of sugar; let sit for 15 minutes until slightly translucent.
6
Plate
Cut braised pork into 3 to 4 thick slices. Open the steamed bun, spread hoisin inside, tuck in pork, pickled cucumber and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 22 steamed bao bun (folded lotus-leaf style)
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp sesame oil
- 4 slices4 slices ginger-fresh
- 22 scallion
- 22 star anise
- 1 cup240ml chicken stock
- 3.6 oz100g cucumber
- 2 tsp2 tsp rice vinegar
- 2 pinch2 pinch sugar
- 2 tsp2 tsp hoisin sauce
- 2 pinch2 pinch salt
