Glazed Pork Belly Buns with Pickled Vegetables

Name: Glazed Pork Belly Buns with Pickled Vegetables
Prep time: 1 hour
Cook time: 6 hours
Cuisine: Foodservice Recipes, Kitchen Cabinet
Ingredients: Pickling Liquid:; 1 quart Kikkoman® Rice Vinegar; 1 quart sugar; 1 quart water; 1 tablespoon salt; Pickled Vegetables:; 8 ounces carrots, cut into thin julienne strips; 4 ounces ginger, cut into matchstick size strips; 12 ounces shallots, sliced thinly with a mandolin; 24 ounces pickling liquid; 2 ounces hot chili oil; Sesame Honey Glaze:; 16 ounces Kikkoman® Hoisin Sauce; 12 ounces black bean sauce; 2 ounces Kikkoman® Sesame Oil; 16 ounces honey; Hoisin Sriracha Glaze:; 1 (9.4-oz.) jar Kikkoman® Hoisin Sauce; 4 ½ tablespoons Kikkoman® Sriracha Sauce; Pork Belly Cure:; 3.75 ounces salt; 4.25 ounces sugar; 1.75 ounces ground black pepper; Cabbage Mix:; Equal parts shaved Napa cabbage, green and red cabbage; Pork Belly Buns:; Sliced cooked pork belly; Bao buns, misted with water and placed into a steamer basket to soften; Cabbage Mixture; Sesame Honey Glaze

Prep Time

1 hour

Cook Time

6 hours

kikkoman products used:

Rice Vinegar No Preservatives Added Non-GMO Toasted Sesame Oil Gluten-Free Sriracha Hot Chili Sauce

About this recipe

Classic steamed yeast buns with roasted pork belly, pickled vegetables and two savory glazes.

Recipe created in partnership with Chef Lon Symensma at ChoLon Modern Asian.

ingredients

Pickling Liquid:

1 quart Kikkoman® Rice Vinegar
1 quart sugar
1 quart water
1 tablespoon salt

Pickled Vegetables:

8 ounces carrots, cut into thin julienne strips
4 ounces ginger, cut into matchstick size strips
12 ounces shallots, sliced thinly with a mandolin
24 ounces pickling liquid
2 ounces hot chili oil

Sesame Honey Glaze:

16 ounces Kikkoman® Hoisin Sauce
12 ounces black bean sauce
2 ounces Kikkoman® Sesame Oil
16 ounces honey

Hoisin Sriracha Glaze:

1 (9.4-oz.) jar Kikkoman® Hoisin Sauce
4 ½ tablespoons Kikkoman® Sriracha Sauce

Pork Belly Cure:

3.75 ounces salt
4.25 ounces sugar
1.75 ounces ground black pepper

Cabbage Mix:

Equal parts shaved Napa cabbage, green and red cabbage

Pork Belly Buns:

Sliced cooked pork belly
Bao buns, misted with water and placed into a steamer basket to soften
Cabbage Mixture
Sesame Honey Glaze
Hoisin Sriracha

directions

To prepare Pickling Liquid, stir together all ingredients in a large saucepan. Heat just enough to dissolve the sugar, then cool completely and refrigerate until needed.
To prepare Pickled Vegetables, stir together vegetables with Pickling Liquid and hot chili oil; cover and refrigerate until ready to use.
To prepare the Sesame Honey Glaze, stir together all ingredients in a medium bowl. Cover and refrigerate until ready to use.
To prepare Hoisin Sriracha Glaze, simmer both ingredients in a small saucepan for 5 minutes. Cover and refrigerate until ready to use.
To prepare the Pork Belly Cure, combine all ingredients in a small bowl.
To season pork belly, use at least 16 grams of Pork Belly Cure per pound of pork, rubbing it onto the surface well. Cover and cure pork belly overnight. Roast in the combi-oven at 350°F for 30 minutes then at 270°F for 2.5 hours. Press bellies overnight in the refrigerator to cool.
To assemble, place desired amount of pork in the center of each bun. Top with a bit of Cabbage Mixture and Pickled Vegetables. Serve with Sesame Honey and Hoisin Sriracha Glazes.

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