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How to Make Pork Belly Steamed Buns - Frankie Cooks

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Uploaded on Sep 8, 2011

Pork belly
stock or broth
cinnamon
cloves
star anise
plain steam buns
cucumber
scallion
hoisin sauce
shriracha.

This dish is almost not worth it if you can't find steam buns. They're these incredibly soft sugary buns that are sold in all chinese bakeries (with and without fillings, obviously we're looking for the filling-less type) do some searching and this dish will be a new favorite. The buns can be frozen, as I often do - a few hours of defrosting in the fridge before steaming helps tons.

Since all the buns vary in size, the amount of pork you'll use will also vary, I wouldn't use anything less than a pound and a half of pork belly, so let's start with that!

Place the belly in your pressure cooker, fill with stock so that 75-80% of the belly is covered. Add a pinch of salt, cloves, cinnamon or star anise, or all three as I do. Follow your pressure cooker's instructions, and then cook for 1 hr, to 1hr20min depending on how fatty your cut is. (longer time for fattier)

Once cooked, cut the belly into 1inch pieces and lay them on a baking sheet. slather them in hoisin sauce (you'll need at least a jar so buy two for good measure) fatty side up, and broil them for 1-3 minutes until it smells amazing.

The buns need to be steamed in a standard steamer (water under a colander) for 8 min. then they may be sliced open, or perhaps they are already sliced open from the bakery.

Fully braised and broiled pork belly goes in the bun, topped with scallion and some hot sauce if you like, the empty bun side gets two slices of cucumber.

have extra hoisin for dipping, and enjoy!

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