Pork Belly Steamed Buns
12g Instant Yeast
1 ½ C Water, room temp
750 g Bread Flour
50 g Sugar
25 g Nonfat Dry Milk
12 g Kosher Salt
6 g Baking Powder
4 g Baking Soda
75 g Rendered Fat, pork or chicken
Combine all in mixer with hook, mix on low for 8 minutes.
Oil, cover & proof till doubled.
On a floured surface, roll to 1/4" thick, cut into 2"x3" ovals. Crease with a pencil and fold over. Put the buns into a perforated pan lined with parchment, cover with plastic and let proof 20+/- minutes.
Steam for 10 minutes. Remove from the double boiler, leave covered. Cool and freeze or use fresh & warm.
Roasted Pork Belly
2# Fresh Belly, trimmed
2T Korean Fermented Chili Paste
¼C Usukuchi (a type of light soy sauce)
Make a paste out of the chili, soy & sugar. Lightly score the pork belly and rub with the paste. Place the Belly in a shallow baking pan and wrap tightly with foil. Roasted @ 275°F for approx. 3 hours or until fork tender.
Quick Pickled Japanese Cukes
4ea Japanese Cukes
1cup Cilantro Leaves
Thinly slice the cukes and toss with the other ingredients, let set 15 minutes.
Steamed Bun Sauce
4t Korean Fermented Chili Paste
4t Fermented Soy Bean Paste
2T Rice Vinegar
Stir well into a smooth sauce.
To assemble the buns, take two thick slices of pork belly and place on the bun. Top with about 4 slices of cucumber, a sprig of cilantro and a touch of the steamed bun sauce. Serve while warm.