Pork Belly Sandwich
— INGREDIENTS —
— Pork Belly Buns —
1 TBS Shaosing Rice Cooking Wine
1 TBS Five Spice Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Coriander seeds/Powder
1/2 tsp Cumin Seeds/Powder
4-5 cloves of Garlic
1 Cinnamon stick
2 TBS Vegetable Oil
2TBS Dark Soy Sauce
2 cup Water
1/4 cup Light Brown Sugar
2 tsp Light Brown Sugar
4-5 Lotus Leaf Steam Buns (if you can’t find, please use the Hawaiian sweet bread roll)
— Pickle Vinegar —
1/4 cup Distilled White Vinegar
2 TBS Sugar
1 tsp Salt
1/2 cup Water
1/2 cup Grated Carrots
1-2 sliced Shallot
— Toppings —
Sesame Seeds to garnish
1/2 cup sliced Cucumbers
1/2 cup roughly chopped Cilantro
1/4 cup sliced Green Onions
Pickle Carrots and Shallots
— DIRECTIONS —
1.Wash and clean pork belly slices and cut into 3 pieces per slice.
2.Add Shaosing Rice Cooking Wine with the pork belly strips. Mix and set aside
3.On high heat using a Dutch oven (or a large wok), heat vegetable oil and sear the pork belly on both sides.
4.Add garlic, five spice powder, salt, black pepper, coriander seeds, cumin, cinnamon stick, dark soy sauce, water and ¼ cup light brown sugar. (Reserve the 2 tsp light brown sugar for later).
5. Turn down your heat to low and cover the Dutch oven (large wok) with a lid and braise for 30-40 minutes.
6.While your pork belly is braising, make your pickle vegetables. In one bowl, add the grated carrots and sliced shallot and add, salt, sugar, white vinegar and water. Give it a light mix and set aside.
7.Remove the lid from the Dutch oven (large wok) and turn the heat to medium. Make sure the heat is not to hot otherwise your sauce and pork belly will burn from the brown sugar.
8.Sauce will evaporate and thicken. Remove the pork belly and set aside.
9.Remove the sauce into another bowl and set aside.
10.Sear the pork belly on both sides on high heat for 15-20 seconds and remove.
11. Turned down heat and add the sauce back in and turn the heat on medium high and add the 2 tsp of light brown sugar. Work quickly. Give it a quick stir to make sure the sugar dissolves and turn off the stove and place it back in another bowl and set aside. This will be your glaze for the pork belly buns.
12.Follow your steam bun package directions. I didn’t have a steamer and used the microwave as instructed on back of the package and they turned out fantastic.
13.Assemble your pork belly bun. Open your steam bun, place 1-2 pieces of sliced pork belly, cucumber slices, cilantro, sliced onions, pickle shallots and grated carrots. Top with the glaze and garnish with sesame seeds.
— REFERENCE —