Howdy all!
I started my pork belly bun adventure last night.
This is the second time I've made them and I made a few changes from the original recipe. I've adapted this recipe from http://www.zencancook.com/2009/10/pork-belly-buns/
Here's the list of ingredients. I doubled this recipe and used a 6 lb. pork belly. Her recipe called for whole cloves, I left them out this time because I felt they were a bit over powering. I added in ginger instead.
Here's what I've done so far. Giving credit to the above mentioned website, I copied the instructions.
I love pork. And it loves me.
Here's a picture of the first one I did. They were pretty good. If you look at the picture of Zen's you'll notice how pretty and delicate hers looks while mine are a wee bit bigger. I'm in the south baby, go big or go home!
If the good Lord willing and the creek don't rise, I'll get these finished tomorrow. Yay!
I started my pork belly bun adventure last night.
This is the second time I've made them and I made a few changes from the original recipe. I've adapted this recipe from http://www.zencancook.com/2009/10/pork-belly-buns/
Here's the list of ingredients. I doubled this recipe and used a 6 lb. pork belly. Her recipe called for whole cloves, I left them out this time because I felt they were a bit over powering. I added in ginger instead.
- For the spice-cured pork belly:
- 3 whole star anise
- 2 cinnamon sticks
- 4 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1/2 cup coarse sea salt
- 2 tablespoons sugar
- 2 garlic cloves, finely chopped
- 1/2 teaspoon fresh grated ginger or 1/4 teaspoon dried
- 3 pounds boneless pork belly (2-inches thick chunks)
- For the aromatic broth:
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 bouquet garni (thyme, bay leaves, rosemary, parsley stems)
- For the buns:
- 2 teaspoons active dry yeast
- 1 1/3 cup warm water (about 110′F)
- 3 tablespoons lard, melted
- 2 cups all-purpose flour
- 3 cups bread flour
- 1 teaspoon salt
- 1/4 cup sugar
- To assemble:
- 1/2 cup hoison sauce
- 1/2 cup teriyaki sauce
- 1 cucumber, peeled and sliced
- 3 radishes peeled and sliced
- 3 scallions, sliced
- Cilantro
- fleur de sel (optional)
Here's what I've done so far. Giving credit to the above mentioned website, I copied the instructions.
- For the spice-cured pork belly:
- Put the star anise, cinnamon sticks, peppercorns, coriander, fennel seeds, and cloves in a skillet and toast until fragrant. Crush the spices in a spice grinder or mortar and pestle. Stir the spices with the salt, sugar, and garlic.
- Rub the spice mixture on both sides. Put in a baking pan. Cover with plastic wrap and refrigerate for 48 hours.
I love pork. And it loves me.
Here's a picture of the first one I did. They were pretty good. If you look at the picture of Zen's you'll notice how pretty and delicate hers looks while mine are a wee bit bigger. I'm in the south baby, go big or go home!
If the good Lord willing and the creek don't rise, I'll get these finished tomorrow. Yay!