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Sticky Orange Glazed Sous Vide Pork Belly Bao with Ginger Peanut Slaw

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plate

Yield

12

cook

Cook Time

75 Minutes

clock

Total Time

90 Minutes

kikkoman products used:

Stir-Fry Sauce Soy Sauce Rice Vinegar Gluten-Free Orange Sauce Less Sodium Soy Sauce No Preservatives Added Non-GMO Toasted Sesame Oil Gluten-Free Sriracha Hot Chili Sauce

About this recipe

Recipe created by Chef Marty Webb, Axion.

ingredients

Ingredients:

Pork Belly and Glaze:

  • 1 each 3-4 lb Sous Vide Pork Belly
  • 2/3 cup Brown Sugar
  • 1/2 cup Kikkoman® Soy Sauce
  • 1/4 cup Kikkoman® Stir Fry Sauce
  • 3 tbsp Kikkoman® Rice Vinegar
  • 1/4 cup Kikkoman® Orange Sauce
  • 2 cloves Garlic, peeled and minced
  • 1 Tbsp Ginger, grated

Steamed Bao (12 each)

Ginger Peanut Slaw:

  • 4 cup Coleslaw Mix with Shredded Carrots and Red Cabbage
  • 1 each Red Bell Pepper, small dice
  • 2 Medium 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® Less Sodium Soy Sauce
  • 1 tbsp Kikkoman® Sesame Oil
  • 2 tbsp Kikkoman® Gluten-Free Sriracha Hot Chili Sauce
  • 1 clove Garlic, peeled and minced
  • 1 tsp Ginger, grated

 

 

directions

PROCEDURE:

  1. Heat oven to 375° 
  2. 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. 
  3. Slice pork belly in ¼ to 1/3rd  inch slices. Slice in half, length wise.
  4. 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. 
  5. Bake for 45 minutes. Basting every 15 minutes. Remove from oven and baste one more time. 
  6. While baking belly, make coleslaw dressing, slaw and bao.
  7. Place vegetable oil, honey, rice vinegar, low sodium soy sauce, sesame oil, sriracha, peanut butter, garlic and ginger in blender. Blend until smooth.
  8. 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:

Chef  likes 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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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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