Asian Pork Belly Buns
They are so flavorful -- and fun sized. Again, these are a dish we serve at a tapas or appetizer party - something like game night or the like where guests nibble as they wish in between rounds or hands of the game.
Ingredients
- 1 piece pork belly (about 1-1/2 to 2 pounds)
For the Sauce
- 1/4 cup Hoisin Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
To Dress the Sandwich
- 12 slider buns , or Hawaiian rolls or bao buns
- Sriracha Sauce
- quick pickled vegetables , homemade or store bought
- fresh cilantro , chopped
- fresh jalapenos , sliced
- fresh lime wedges
Instructions
- Preheat oven to 275 degrees F. Wrap the pork belly in aluminum foil and place on a rimmed baking sheet. Roast for about 2 hours. Remove from oven and cool completely.
- Across the short side of the pork belly slab, slice the pork into 1/2 inch slices. Then cut the slices in half vertically (top to bottom) to form 2-inch slabs.
- In a medium sized mixing bowl, combine the hoisin sauce, rice vinegar, fish sauce (optional), and soy sauce.
- Steam the lotus leaf buns as directed on the package -- steamed either in a pan of water equipped with a steamer basket or in the microwave covered with a moist paper towel. I chose the latter.
- Heat a large saute pan over high heat. When hot, add several slices of the pork belly to the pan but do not overlap or overcrowd the pan. Fry each piece until browned turning to cook both sides.
- Repeat this step in batches if necessary.
- Once cooked, place the pork pieces into the hoisin sauce to coat.
- To build the sandwiches, carefully open each steamed bun, Add a slice of hoisin glazed pork belly, top with quick pickled vegetables, slices of jalapeno and top with chopped cilantro.
- Serve with sriracha sauce and fresh lime wedges.