This week I stepped out of my comfort zone a bit on a couple of dishes I tried making for the first time. I always try a recipe the way it is written and then if needed I would change it up a bit to better suit our tastes or I would change it based on the ingredients I had on hand or could get my hands on.
I am lucky enough to have an Asian market; not really close to me; but along my route when I make a trip to Sam’s Club. I was planning on making Pho a Vietnamese Noodle Soup and a Chinese Pork Belly Steamed bun. While I liked the Pho, my guys liked it better than I did. I am going to share with you the Pork Belly recipe that didn’t turn out how I envisioned it would, but was incredibly tasty and worth mentioning. I Kept telling my husband they weren’t how I wanted them, he said and I quote, “I don’t care they are delicious and you should cook pork like this all the time”
I was able to pick up the steamed buns in the frozen section and a Pho seasoning packet; which is a good thing since it needed 1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves all to be placed in a mesh bag and all of it came in a $1.99 packet. I thought that was awesome!!!
As I mentioned I bought the frozen buns and I was a little less than thrilled as how small they were, the taste was excellent I just wanted them to puff up more, I will try to make my own the next time I make them.
This recipe is best done in two stages. Bake the pork the day before so it has time to cool and sit tight until you need to slice it. If you want to use this today you should let it sit for at least 2 hours. It could sit in the fridge for up to 2 days.
Pork Belly Buns
2 lb slab of pork belly
Wrap in heavy duty tin foil and place on a baking sheet
Preheat oven to 275’ and roast for 2 hours. Let it sit and cool and then put it in the fridge till you need it tomorrow. Do not unwrap as you want it to stay compact in the tinfoil.
Unwrap the pork belly, and slice into 1/2” pieces
1 tbs cooking oil
2 cloves minced garlic
1 tbs grated fresh ginger (I did not have this)
1 fresh chili pepper seeded, deveined and finely chopped (optional)
1 green onion diced
¼ cup brown sugar
2 tbs rice vinegar
3 tbs fish sauce
1 tbs soy sauce
½ cup water
Heat oil in a large saute pan or wok over high heat; once hot swirl the oil and add the pork, do not overlap, work in batches if you need to. Fry on each side till nicely browned
Put heat on low and add the garlic, onion, chili if you are using it; saute for 30 seconds just until fragrant. Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes.
I used frozen buns but here is the recipe I am going to make the next time I make this.
2 tbs AP flour for dusting
2 cans Pillsbury Buttermilk Biscuit dough
20 parchment squares about 4×4 – keeps them from sticking
Dust work surface with flour, open and separate out the biscuits. There should be about 10 in each can. Keep the dough covered loosely with plastic wrap or a clean dish towel so they don’t dry out. Roll each biscuit into an oval and fold in half, place on parchment square, keep covered until ready to steam. Steam in batches and do not overcrowd or they will stick together.
Adapted from a Steamy Kitchen recipe my daughter sent my online