Tuesday, January 7, 2014

Pork Belly Buns

Never made these before and today i'm going to try and make a quick version,
not completely sure if that's a great idea, but let's see!
I've encountered way too many delicious pictures of pork belly buns on the internet lately,
so when I spotted the buns in the fridge of my local ethnic store, I just had to try.

Bought a couple of slices of pork belly (that's how they mainly sell pork belly over here, also called "speklapjes") and cut them in quarters

Baked them slowly on low/medium heat in tiny bit of oil (to get them started),
until the largest part of the fat melted away.
this will take about 20 minutes, and you want to turn up the heat and crisp them up a little at the end.

at that point, most of the fat was tossed and the meat was set aside.
in the little fat that was left, I heated a mixture of the following ingredients:

- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 2 tablespoons of dry sherry
- 2 tablespoons of granulated sugar
-chopped ginger (to taste)
- thin rings of red spanish pepper (to taste)

after bringing it to a boil, the meat was added back in and the heat
turned back down to low/medium heat.
I let it simmer for a while; about 20-30 minutes.

next up was steaming the buns I bought from the store
(instructions are on the package)
and preparing the rest, in this case:

- slices of cucumber
- shaved carrot slices
- a tiny bit of hoisin sauce for every bun

et voila:

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