Current situation is sitting at the kitchen island in silence. It’s been pretty crazy around here the last few days. My son got married in my living room Friday night. That was not the initial plan. They both wanted to have the ceremony and dinner outside in the front and side yard for the 20 family members in attendance.
they are very cute together and if this is how it is going to start they will do great!
My husband built the most amazing pergola out over a potion of our patio. We strung lights and tulle and tried very hard to make it happen but either mother nature or the curse of 2020 got in the way. The wedding was always going to be just immediate family and then they wanted to invite the rest of the family and their friends for a big blow out the next night but we just cannot do that this year. Hopefully next year that will happen for them so everyone can share if the festivities.
This photo is from when I made this recipe back in 2015 – I have since found the correct buns
I think I have made these 3 or 4 times since the initial time back in 2015 and they are still delicious. There was some leftovers today and I just re-heated the bun and pork and made myself a little sandwich – so good! I also order these whenever they are on the menu at my favorite local restaurant where I first had 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 steamed buns
Ingredients
- 2 pound pork belly
- 2 tablespoons cooking oil
Aromatics
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 jalapeno pepper deveined, seeded and chopped
- 1 green onion diced
Caramel sauce
- 1/4 cup brown sugar
- 2 tablespoon rice vinegar
- 3 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 cup water
quick pickles
- 1 medium carrot
- 2 medium radishes
- 1 cup apple cider vinegar
- 1 tablespoon white sugar
Instructions
Pork Belly
- pre-heat oven to 275'F. Wrap pork in heavy duty aluminum foil and place on a baking sheet. Bake for 2 hours.
- Leave the pork in the tinfoil until you are ready to use it. Let pork sit on the baking sheet until it cools. place in the fridge until the next day or wait at least 2-4 hours until it is completely cooled.
- Unwrap the pork, remove the congealed fat and discard. Slice the pork into 1/2 inch slices.
- 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
quick pickle
- match stick both if you can or just make sure they are sliced very thin. I used a mandolin but you don't need one.
- add the vinegar and sugar in a sauce pan. bring to a boil until the sugar dissolves. In a glass jar with a lid add the veggies and cover with the pickling liquid. shake and let sit to cool.
Aromatics
- Lower heat on low and add the garlic, onion, pepper and ginger and saute for 30 seconds just until fragrant.
Caramel sauce
- Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes