Bao buns with pork belly
Votes: 1
Time: 4 hours 40 minutes
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
Nutritional value per serving:
Calories 407, total fat 28 G., saturated fats 9 G., proteins 9 G., carbohydrates 30 G., fiber 1 G., cholesterol 33 mg, sodium 496 mg, sugar 11 G.
Calories 407, total fat 28 G., saturated fats 9 G., proteins 9 G., carbohydrates 30 G., fiber 1 G., cholesterol 33 mg, sodium 496 mg, sugar 11 G.
These Asian sandwiches are made with roasted pork belly. The flavor will be even better if you let it sit in the sauce in the refrigerator until tomorrow. Place a slice of pork and sauce in a soft Chinese steamed bun, top with roasted chili peppers and fresh cilantro, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup dark brown sugar
- 1/4 cup soy sauce
- 2 tbsp. l. rice vinegar
- 2 tablespoons hoisin sauce
- 2 cloves garlic, crushed
- 2.5 cm ginger root, peeled and finely chopped (about 1 tbsp)
- 700 g of skinless pork belly
- 15 frozen bao buns
- 2 tablespoons of vegetable oil
- 4 green onions, thinly sliced
- 1 red jalapeño, thinly sliced
- 0.5 cups tightly packed fresh cilantro leaves
We recommend
Recipes with similar ingredients: smoked pork brisket, rice vinegar, hoisin sauce, cilantro, jalapeno pepper
Cooking the dish according to the recipe:
- In a medium bowl, combine the sugar, soy sauce, vinegar, hoisin, garlic, ginger, and plenty of black pepper. Cut the pork belly in half and place in an 8-inch square baking dish, fat side up. Pour the marinade over the pork belly, cover tightly with foil, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 150°C.
- Roast the brisket, uncovered, until tender and easily pierced with a fork, about 2 hours. Transfer to a cutting board and set aside. Pour the cooking liquid from the pan into a medium skillet, bring to a simmer over medium heat, and cook, stirring occasionally, until reduced by half, about 15 minutes.
- Meanwhile, prepare steamed bao buns according to package directions.
- In a small skillet, heat the vegetable oil over high heat until very hot. Add the green onions and jalapeño and cook until softened, 1-2 minutes. Transfer to a small plate.
- Cut the pork belly into 15 pieces. Once the sauce in the pan has thickened, turn off the heat, add the pork belly, and turn it over once to coat with the sauce.
- Place a piece of pork belly in each bun, sprinkle with the green onion-jalapeno mixture, and garnish with cilantro leaves. Serve immediately.
Categories:
Similar recipes
