Sticky pork in a crunchy bread roll is my idea of heaven. Topped with crispy shallots for texture and filled with a quick pickle for sharpness. These pork buns are next level.
Notes
An easy but impressive pork belly bun stuffed with Char Sui pork, pickled chillies and cucumber and crispy shallots.
Make sure you give the pork belly plenty of time to marinade.
You can double up the glaze if you want these extra saucy!
Crispy shallots are amazing on these buns but are also a great finishing touch to loads of dishes. I recommend making extra!
Ingredients:
Pork Belly:
700-750g pork belly slices
80ml hoisin
80ml light soy sauce
2 tbsp maple syrup
2 tbsp rice wine
2 tbsp ketchup
1 tsp Chinese five spice
1 tsp garlic powder
Pickled Chillies and Cucumber:
1 cucumber, sliced into chunks
2 red chillies, thinly sliced
4 tbsp rice vinegar
1 tbsp caster sugar
1 tsp salt
Crispy Shallots:
8 shallots
Vegetable oil
To Serve:
Brioche hotdog buns
Melted butter
Sriracha
Directions:
FOR THE PORK BELLY
Combine all the marinade ingredients and pour over the pork belly. Cover and marinade for at least 2hrs and up to 24hrs.
FOR THE PICKLE
In a medium bowl, sprinkle over the salt, sugar and rice vinegar. Stir until coated and leave to marinade for 1-2hrs.
FOR THE CRISPY SHALLOTS
Use a mandolin or sharp knife to thinly slice the shallots into rings.
Transfer the shallots to a medium saucepan and cover with vegetable oil.
Heat over a medium low heat and fry until golden and crunchy. About 20-25 minutes. Use chopsticks or a fork to separate the shallots as they fry.
Transfer to kitchen roll to drain and sprinkle with salt.
FOR THE CHAR SUI
Preheat the oven to 190c standard / 170c fan.
Transfer the pork belly slices to a roasting tin and roast for 10-12 minutes.
Pour the marinade into a small saucepan and reduce over a medium heat until thick and sticky.
Take the pork belly out of the oven and preheat your grill to high.
Glaze the pork belly with the marinade and grill until caramelised on both sides.
FOR THE BUNS
Brush the hotdog buns with butter and toast in the oven for 5 minutes.
TO ASSEMBLE
Slice the pork belly and fill the hotdog buns with the pork, pickled vegetables and generously top with crispy shallots. Finish with Siracha if you like.
Enjoy!