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Pork belly steamed buns

2 step process for best results

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