Pork Belly Bao

Who doesn't love pork belly? If you don't, this pork belly bao recipe might just change your mind. The pork belly in this recipe is slow roasted and then wok fried with soy sauce and sandwiched in a bao bun with fresh cucumber slices and pickled red onions.

Number of Baos: 12-15 baos

Estimated Cost Per Batch: $9.00

Ingredients

For the pork belly...

-  1 & 1/2 lbs pork belly slab

- salt and pepper for seasoning

- 2 tbsp canola oil

- 3 tbsp soy sauce

For the bao...

- 12- 15 frozen bao buns

- 1 cucumber, peeled and sliced thin crosswise

- sriracha and hoisin sauce for dressing

For the picked red onions...

- 1 large red onion, peeled and sliced into 1/4 inch slices

- 1 & 1/2 cups white distilled vinegar

- 3 whole garlic cloves

- 1 tsp Montreal steak seasoning

Directions

1) Pre heat oven to 275 degrees.

2) Season your pork belly slab with salt and pepper and then double wrap it in aluminum foil to prevent fat or juices from running out while you slow roast the meat.

3) Place your foil wrapped pork belly on a rimmed baking sheet and bake for 2 hours.

4) While your pork belly is roasting make your pickled red onions.

5) In a large sauce pan, combine the sliced red onions, white vinegar, garlic cloves, and Montreal steak seasoning. Bring to a boil and then simmer on low heat for one hour.

6) Once you've allowed the red onions to simmer for an hour, you'll notice they've turned translucent. Turn off the heat on your burner and allow the mixture to cool for 15 minutes, then transfer to an air tight glass jar and move to the refrigerator to cool for at least 30 minutes.

7) After your pork belly is finished roasting, turn off the oven and move to the refrigerator to cool for 1 hour.

8) About 15 minutes before your pork belly is finished cooling, prepare your bao filling station with the sriracha + hoisin sauce, sliced cucumbers, and the picked red onions.

9) Then steam your frozen bao buns using a steamer for 10-15 minutes, then set aside your bao buns on a sheet of parchment paper.

10) While your bao buns are steaming, remove the pork belly from the refrigerator and unwrap the foil, then trim off the skin and the first layer of fat. Slice into 1/4 inch thick slices.

11) Heat your canola oil in a wok or large saute pan and then carefully add in your pork belly slices and cook for 10 minutes on each side or until each slice is crispy and light golden brown in color.

12) Next carefully add in the soy sauce and toss to coat and cook for another 3 minutes, then turn off the heat. Strain and transfer the pork belly to a separate plate.

13) Now for assembly, on the bottom layer of your bao bun spread 1/4 tsp of sriracha and 1/4 tsp of hoisin sauce, then top with two slices of cucumber, next top with one slice of pork belly, and then top with 1 tbsp of your red onions, and finally top with one more slice of cucumber.

14) Repeat step 13 until you have run out of pork belly.

15) Serve and enjoy!