PORK BELLY BAO BUNS

INGREDIENTS

MARINADE  (double recipe & save half for later) 

-      1/3 Cup Hoisin Sauce

-      1/3 Cup Soy Sauce

-      2 Tbl. Rice Wine (such as              sake or shaoxing)

-      2 Tbl. Honey

-      2 Tbl. Brown Sugar

-      1 Tbl. Minced Garlic 

-      3/4 Tsp. Red Food Coloring          (optional)

-      1/2 Tsp. Five Spice Powder

-      2 lbs. Pork Belly, sliced into          strips

______________________________

FOR THE BUNS

-      2 Cans Buttermilk Biscuits

______________________________

TOPPINGS

-      Pickles, sliced thin

-      Other optional toppings: fried         leeks, cabbage, etc. 

______________________________

COOKING INSTRUCTIONS

Makes 16 buns

2

 

3

4

5

Slice pork into thin (read: bacon-like) strips, and then cut in fourths. Combine the ingredients for the marinade and remember to double and set aside half if you want extra sauce to top your buns with at the end. Pour over the pork belly, and let marinate for a minimum of 2 hours.  

When ready, drain the marinade from the pork, and heat a skillet, preferably non-stick, over medium-high heat. Cook the pork belly like you would bacon, and to your own desired crispiness. Set aside on a towel to drain, and keep warm until ready to use. 

Slice your pickles, and prepare other toppings as desired, and set aside. 

Prepare the buns for steaming. Separate each bun from the cans, and roll out with a rolling pin to about 5 inches. If you have a steamer, great! Use it! I like to set my pizza pan, which has multiple holes, over a large skillet of water, and bring to a boil. I line the pan with parchment, and then add the buns, a few at a time. Cover the pan, and let steam for about 10-15 minutes. 

To assemble, fold each bun in half, and add your pork, your toppings, and the sauce you saved earlier. Enjoy!!

TEL 509-230-4451

Because Eating Well Is A Calling Of It's Own!

© 2015 Fat Pastor Productions

All photos copyright Shawn Niles, MAY NOT be used without permission