Pork Belly Bun

It's tender, it's snappy, it's decadent, it's the pork belly bun! Transform a typically inexpensive cut of pork into a rich and flavorful delicacy. Slice it up and put it on a steam bun with some accompaniments, and you can now open up a food truck. The addition of kimchi in this dish helps to cut the fatty texture and flavor of the pork with the spicy and tangy punch of fermented cabbage.

Author

mH3JYMy7qgNUxdq76iPtWh

career mommy | home cook | sous vide | craft cocktails | food art | plating videos

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 154.4F / 68C

Ingredients

• 2 lbs - Pork Belly Slab
• 2 stalks - Scallion (Green Onion) - 1 stalk, cut into 3 inch strips; 1 stalk, sliced
• 2 inch knob - Fresh Ginger, sliced into strips
• 1/2 cup - Soy Sauce
• 1 tsp - Garlic Powder
• 1 package (usually 10) - Steamed Buns - find this in the frozen section of an Asian grocery store
• 1 cup - Kimchi

Directions

1. Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
2. Place pork belly slab into plastic bag. Add soy sauce, scallions, ginger, and garlic powder.
3. Drop plastic bag into water bath after optimal temperature has reached 68C / 154.4 F. Cook for 24 hours.
4. Remove pork belly from plastic bag and strain cooking liquid.

Finishing Step - Pork Belly Glaze

1. Strain the cooking liquid from the melted belly fat. In a small sauce pan, reduce the cooking liquid on high until volume is reduced by half.
2. With a pastry brush or the back of a spoon, brush the glaze over the skin fatty side of the pork belly in a thin even layer.

Finishing Step - Steamed Buns

1. Follow the directions on the package of the steamed buns. Usually buns can be steamed straight from the freezer without thawing. Boil water in the bottom of a pot with a steamer in the middle layer. When water is boiling, place buns in the middle of the steamer. Steam for 5 minutes or until soft and tender.

Finishing Step - Pork Belly Bun Assembly

1. Open the steamed bun and add 1 tbsp kimchi, more or less as desired. Serve 2-3 slices of pork belly in the steamed bun. Add a pinch of sliced scallions.