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Sunday, November 24, 2019

Asian Pork Belly Buns

Slow roasted pork belly beautifully seasoned with herbs and spices, sliced and placed between delicious bao buns with seasoned and seared carrots and zucchini.


  1. Score the skin of your pork belly diagonally to create diamond slits. Season the skin liberally and into the slits with your sea salt, ground szechwan peppercorns, and chinese five spice.
  2. Preheat your oven to 180 degrees. Heat a large and deep roasting pan on medium high heat and add some toasted sesame oil. Toss in your chopped fennel, your crushed garlic cloves, star anise, and plenty of fennel seeds. Season with sea salt.
  3. Cook while mixing for about 3 minutes. Place your pork belly skin side down on top of your fennel mixture and press in the pan attempting to get a little char on the skin (7 minutes). Turn your pork belly over skin side up and press in the pan 5 minutes.
  4. Pour in some white wine, boil for about 4 minutes so the alcohol evaporates. Pour in lots of Hondashi soup stock and bring to a boil. Transfer to the oven and slow roast on 180 degrees for 2 1/2 hours. Set aside.
  5. Heat a pan on medium high heat and add some toasted sesame oil and ponzu sauce. Toss in your carrots and zucchini, season with some szechwan peppercorns, stir fry for about 6 minutes, take out and set aside.
  6. Heat another large pan on medium high heat and bring some water to a boil about 2 inches up the pan. Place your thawed our bao buns in your steamer, place your steamer in your boiling water, cover and steam for 8-10 minutes (don't open the lid, you'll let the steam out and disturb the process).
  7. Slice your pork belly into small pieces, place between your steamed buns, top with your vegetables and enjoy! #recipesbyvance
Recipe by Vance Harris

Photograph by Arnold Gatilao "Momofuku Pork Buns" Licensed under CC BY 2.0

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