Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
95 degrees C).
Season pork belly all over with smoked paprika
135 degrees C).
Combine pork belly strips, water, dark soy sauce
or an hour.
For Pork Belly 1st cooking process: First rinse
law aside.
For the pork belly: Preheat the oven to 400
Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern
arge resealable plastic bag. Add pork belly. Seal bag, pressing out as
he pork belly. Preheat oven to 310 degrees F.
Rub pork belly all
Slice the pork belly into 2-inch wide strips.
.
For the pork belly:
Season the pork belly with salt and
he fat side of the pork belly, diagonally, and season with
ater to a boil. Add pork belly, ensuring it is completely covered
ater to a boil. Add pork and return to a boil
Rinse pork belly in hot water. Transfer to
he non-fat side of pork belly. Cover with plastic wrap and
t melts (~370F).
Add pork belly and sear until golden brown
In a non-stick skillet, heat grape seed oil over a little over medium.
When oil becomes hot, pan fry both sides of pork belly chunks until a little brown.
Transfer meat in a soup pot and add rest of all ingredients. Make sure rice wine covers 1 inch higher than meat. If not, add more michiu or some water.
Turn on heat over high and bring to boil.
Reduce heat to medium. Cover and simmer until meat becomes tender, about 50-60 minutes.
Serve hot with steamed rice.
Cut pork into eight 2x3-inch pieces.<
p to 2 hours
Pork Belly and Shrimp
Sprinkle sugar
For the filling: rub the pork belly all over with 1/2