Steamed Bun with Pork Belly and hoi-sin mayonnaise
Roasted pork belly with marinated shiitake and fresh hoi-sin mayonnaise on a pillow-soft steamed bun, a Chinese classic with a modern twist.
Ingredients
Pork belly
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Pork belly 1 kg
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Light Soy sauce 250 ml
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Thick Soy Sauce 500 ml
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Kecap Manis 250 ml
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Water 1250 ml
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Chinese cooking wine 125 ml
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Onion, wedges 50 g
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Garlic cloves 5 x
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Spring onions 1 pc
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Cloves 8 g
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Fennel 6 g
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Star anise 20 pc
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Cinnamon 2 pc
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Rock sugar 80 g
Shiitake
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Dried shiitake soaked 50 g
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Ginger 20 g
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Garlic 16 g
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Shallots 50 g
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Oyster sauce 25 g
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Chinese cooking wine 15 g
Sauce
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Hoi-sin sauce 80 g
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Peanut butter 40 g
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Fresh lime juice 7 g
Salad
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Cucumber 150 g
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Radish 150 g
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Chilli, red 2 x
To serve
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Steamed bao bun
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Spring onion
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Radish
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Coriander
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Sesame seed
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sesame oil
Preparation
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Pork belly
- Put all the ingredients in a pan and simmer on low heat. Add a whole piece of pork belly and cook it tender on low heat for about 2 to 3 hours. Let it cool down.
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Shiitake
- Soak the shiitake mushrooms overnight in water. Slice the ginger and sweat in some oil. Pour the shiitake into a sieve and add to the ginger together with the oyster sauce.
- Add all the other ingredients and simmer on low heat until almost all the moist is evaporated. Let it cool down.
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Sauce
- Mix the Hellmann’s Real Mayonnaise with the hoi-sin sauce, peanut butter and lime juice
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Salad
- Cut the cucumber and radish in equal shapes and season with some red chili and vinaigrette
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To serve
- Before serving, roast the whole piece of pork belly on 200C until crispy and steam the buns.
- Assemble the buns with a slice of pork belly, spring onion, hoi-sin mayonnaise, radish and fresh coriander. Finish the bun with some sesame seeds and sesame oil.
