Sticky Orange Glazed Sous Vide Pork Belly Bao w/ Ginger Peanut Slaw

Name: Sticky Orange Glazed Sous Vide Pork Belly Bao w/ Ginger Peanut Slaw
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Yield: 12 portions
Ingredients: Pork Belly and Glaze:; 1ea 3-4lb belly, Sous Vide Pork Belly; 2/3 cup Brown Sugar; 1/2 cup Kikkoman Soy Sauce; 1/4 cup Kikkoman Stir Fry Sauce; 3 tablespoon Kikkoman Rice Vinegar; 1/4 cup Kikkoman Orange Sauce; 2 cloves Garlic, peeled and minced; 1 tablespoon Ginger, grated; Steamed Bao: 12 each; Ginger Peanut Slaw:; 4 cup Coleslaw Mix with Shredded Carrots and Red Cabbage; 1 ea Red Bell Pepper, small dice; 2 med Scallions, finely sliced on the bias; 1/2 cup Cilantro, loosely chopped; 1/4 cup Dry Roasted Peanuts, granulated; Coleslaw Dressing:; 1/2 cup Vegetable Oil; 1/4 cup Honey; 1/4 cup Kikkoman Rice Vinegar; 1/4 cup Kikkoman Low Sodium Soy Sauce; 1 tablespoon Kikkoman Sesame Oil; 2 tablespoon Kikkoman Sriracha Sauce; 1/4 cup Smooth Peanut Butter; 1 clove Garlic, peeled and minced; 1 tablespoon Ginger, grated

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Yield

12 portions

Prep Time

15 minutes

Cook Time

1 hour 15 minutes

ingredients

Pork Belly and Glaze:
1ea 3-4lb belly, Sous Vide Pork Belly
2/3 cup Brown Sugar
1/2 cup Kikkoman Soy Sauce
1/4 cup Kikkoman Stir Fry Sauce
3 tablespoon Kikkoman Rice Vinegar
1/4 cup Kikkoman Orange Sauce
2 cloves Garlic, peeled and minced
1 tablespoon Ginger, grated

Steamed Bao: 12 each

Ginger Peanut Slaw:
4 cup Coleslaw Mix with Shredded Carrots and Red Cabbage
1 ea Red Bell Pepper, small dice
2 med Scallions, finely sliced on the bias
1/2 cup Cilantro, loosely chopped
1/4 cup Dry Roasted Peanuts, granulated

Coleslaw Dressing:
1/2 cup Vegetable Oil
1/4 cup Honey
1/4 cup Kikkoman Rice Vinegar
1/4 cup Kikkoman Low Sodium Soy Sauce
1 tablespoon Kikkoman Sesame Oil
2 tablespoon Kikkoman Sriracha Sauce
1/4 cup Smooth Peanut Butter
1 clove Garlic, peeled and minced
1 tablespoon Ginger, grated

directions

Procedure:

Heat oven to 375°
In small bowl mix together brown sugar, soy sauce, stir fry sauce, rice vinegar, orange sauce, garlic and ginger. Mix well, until sugar is dissolved.
Slice pork belly in ¼ to 1/3rd inch slices. Slice in half, length wise.
Add to glaze ingredients. Coat well. Let marinate for a few minutes. Lay out on half sheet pan with wire rack. Reserve liquid to use for basting.
Bake for 45 minutes. Basting every 15 minutes. Remove from oven and baste one more time.
While baking belly, make coleslaw dressing, slaw and bao.
Place vegetable oil, honey, rice vinegar, low sodium soy sauce, sesame oil, sriracha, peanut butter, garlic and ginger in blender. Blend until smooth.
Place coleslaw mix, bell pepper, scallions and peanuts in medium sized bowl, add dressing and toss until well coated. Set aside.

Build: Place steamed and split bao in plate or taco holder. Lay in one piece pork belly. Make sure the glaze is present. Top with one ounce coleslaw. Garnish with bias cut scallions.

Notes: I like to use a pre-cooked sous vide belly. Neutral flavor and smoke. This will cut your cook time significantly. Thaw and slice product.
Broccoli slaw mix can be used in place of cabbage mix.

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