Pork Belly Buns Galore
So I had my friend A over who is a photographer, so we planned a day to get together and create masterpieces. He loves good food too and we both love photography too. For my blog, I try to capture everything with my Iphone and after our cooking and photography adventure, maybe I should consider taking out de DSLR camera more often. For now still sticking to the I-phone though.
So we decided we were making food porn this time, yes..you read it right food porn. So Pork Belly Buns project got launched. I prepared everything a day a head so we could bake the pork belly and eat it for lunch. Its funny that a prestigious restaurant like Momofuku created such a humble masterpiece. It is not the most pretty meat, actually pork belly is quite fatty. So that’s why the crackling in this dish is very important. Also buying your meat from the right person is also crucial, otherwise it will be too fatty.
Recipe for the Pork Belly Buns
1 pound of Pork Belly, prepared with the directions from PJs Recipe. I halved her recipe. Ask your butcher for a nicely cut piece.
6 Soft Buns, I bought mine at Oriental. On the package is says Double Slice Bun and they look like this.
1 Carrot, Julienned
2 Spring onions sliced
Cucumber, deseeded and cut into thin strips
Hoi Sin Sauce, I use Mee Chun
After your pork belly is done, be sure to let it rest and cool off. This will ease the cutting process. Cut in to slices about 1 cm thick.
Steam your buns for about 2 minutes in a steamer and make sure to handle with care as you don’t want them to break. In order not to stick to the bottom I use a sheet of baking paper in my steamer to take the buns out with ease. Let them cool off for a few minutes.
Now start with adding a teeny tiny bit of Hoisin sauce to the top and bottom of the bun and place a slice of pork belly on top.
Then you put some carrots, some cucumber, some spring onions.
Serve with some extra Hoi Sin sauce for dipping. You can also put the carrots, spring onions and cucumber on the table so you can add more if desired.
Hope you like it! We are addicted here..
If you liked this post, be sure to check out my other recipes here.