PORK BELLY BAO BUNS
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
- Pickles, sliced thin
- Other optional toppings: fried leeks, cabbage, etc.
Makes 16 buns
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!!