Pork Belly Steamed Buns

3:02 PM, Jan 18, 2013   |    comments
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Pork Belly Steamed Buns

Makes 50

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)

1t         Sugar

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

2ea      Lime

½t       Salt

½t       Sugar

1cup    Cilantro Leaves

Thinly slice the cukes and toss with the other ingredients, let set 15 minutes.

Steamed Bun Sauce

 2T       Usukuchi

2T       Sambal

4t         Korean Fermented Chili Paste

4t         Fermented Soy Bean Paste

2T       Rice Vinegar

¼C      Molasses

 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.       

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