For the pork belly: Score the skin of the pork belly in a criss-cross
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.
or an hour.
For Pork Belly 1st cooking process: First rinse
p to 2 hours
Pork Belly and Shrimp
Sprinkle sugar
reserve chilled.
For the Pork Belly: Preheat an outdoor grill on
tand overnight.
Place the pork on a cutting board, rind
nter of the foil. Place pork belly, fattiest-side down, on top
Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern
room temperature water. Place pork belly in a deep baking dish
Place pork belly in the freezer until partially
he ingredients (apart from the pork) in either a food processor
he pork belly. Preheat oven to 310 degrees F.
Rub pork belly all
hick end, roll up the pork belly firmly into a tight roll
ven to 170C,.
Place pork in a large ovenproof dish
the skin of the pork until it caramelizes or becomes
.
For the pork belly:
Season the pork belly with salt and
For the filling: rub the pork belly all over with 1/2
law aside.
For the pork belly: Preheat the oven to 400
he fat side of the pork belly, diagonally, and season with salt
Score the fat on the pork belly and trim.
Combine the