Asian Infused Pork Belly Sandwich with Steamed and Baked Bun Recipes
Kevin is cooking
Kevin is cooking
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Ingredients

  • 5.0 from 3 reviews Asian Infused Pork Belly Sandwiches Save Print Author: Kevin Ingredients
  • 1 lb pork belly Brine ¼ cup brown sugar ¼ cup sea salt 2 cups hot water 2 tsp fennel seeds 2 star anise 1 tbsp Chinese Five Spice 1 tsp red pepper flakes 2½ cups cold water Dough ¼ cup sugar 1¾ cup warm water (105°F – 115°F) 1 tbsp yeast 6 cups flour 1 tbsp baking powder 1 tsp kosher salt 2 tbsp shortening 1 egg, beaten for wash (if baking) sesame seeds for top garnish Spread ¼ cup hoisin sauce ¼ cup peanut butter 1 tbsp chili paste (Sambal Oelek) 2 tsp soy sauce 2 tsp fish sauce 1 tsp sesame oil Garnish 2 large carrots, thin strips, or shredded 1 serrano chili 12 oz rice wine vinegar red leaf lettuce cilantro for garnish Instructions Brine the Pork Belly Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. In a large skillet toast the fennel seed and star anise for a minute or two to bring out the essential oils. Do not burn. Add to brine liquid. Stir in the Chinese Five Spice and red pepper flakes. Add the cold water and then add the pork belly. Submerge using a plate on top of pork belly. Cover and refrigerate overnight (at least 8 hours). Roast Pork Belly Preheat oven to 275°F. Remove pork belly from brine and with paper towel pat dry. Place on aluminum foil and top with fresh cracked pepper. Wrap tightly, using 2 layers of foil to secure, and roast for 2 hours on baking sheet. Remove from oven and keep wrapped in foil, allow to cool before refrigerating for at least 2 hours to set and firm up, or overnight. Dough In a small bowl add the sugar, warm water and yeast. Allow to bubble and activate per package instructions. In a bowl, sift together the flour, baking powder and salt. With a pastry blender, cut in the shortening and add the yeast mixture. Mix by hand in bowl. If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead until smooth. Cover with damp paper towel and let the dough rise in a warm place for a couple of hours until it has tripled in size. Prep, Spread and Garnish Cut wax paper or parchment paper into 5”x3” rectangles, set aside. Beat egg in small bowl, set aside. Use a mandolin to thinly slice carrot or cut into thin strips by hand. In a small bowl add the carrot, rice wine vinegar and sliced Serrano chile. Allow to marinate for at least 2 hours covered in the refrigerator. To make the hoisin spread, mix together in a small bowl the hoisin sauce, peanut butter, chili paste, soy sauce, fish sauce and sesame oil. Set aside. Preheat oven to 375°F if baking. Make Buns Once the dough has risen, punch down and knead until smooth an elastic again. Divide dough into 12 pieces. If making steamed buns, on a floured surface roll out into a 5 inch circles. Dust with flour on both sides, fold in half and place on wax paper. Place as many as can fit in your steamer and steam for 15 minutes, working in batches. Remove from steamer and peel apart to unseal and make sandwiches. If making baked buns, on a floured surface roll into balls and place on lined baking sheet. I placed 6 per sheet, these grow. Allow these to rise for 1 hour, covered. Brush tops with beaten egg, sprinkle with sesame seeds and bake for 20 minutes or until golden brown. Allow to cool slightly and slice in half and make sandwich. Pan Sear Pork Belly Unwrap pork belly and slice into ½” strips. Heat a large skillet with vegetable oil and pan sear on each side. Pour soy sauce on top and turn to coat. Cook until browned and crispy on edges. Assembly Spread hoisin mixture on both side of either steamed or baked buns, top with red leaf lettuce, pork belly, marinated carrot and cilantro. Serve warm and enjoy! 3.2.2925

Instructions

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