Pork Belly Steamed Bun Strangewich


How do you make pork belly seem light? When you put it between a warm steamed bun and cool cucumbers in our 5 Spice Pork Belly Steamed Bun Strangewich.


Five-Spice Pork Belly Steamed Bun Strangewich
Serves 4

1 slab pork belly (2 lbs)
1 Tbsp Chinese Five-Spice Powder (blend of equal parts ground cinnamon, clove, fennel, anise, and Szechuan peppercorns)
Vegetable oil
1 yellow onion, sliced
2 garlic cloves
12 steam buns (No-filling steam buns can be found in the frozen section of an Asian market, or you can purchase the steam bun flour and make them at home. Prepare steam buns accordingly.)

Caramelized Miso-Sesame Mayo:
½ cup white miso
¼ cup brown sugar
Warm water, as needed
½ cup Hellmann’s Mayonnaise
3 Tbsp sesame oil

For the buns:
2 Persian cucumbers, sliced ¼-inch thick
Scallions, sliced thin
Sriracha (optional)

Preheat oven to 400ºF.
Prepare Caramelized Miso-Sesame Mayo. Spread miso on a silpat and bake until golden (8-10 minutes).
Place cooked miso in a blender along with brown sugar and a few tablespoons of water. Blend on high until smooth. Add mixture to a bowl and whisk in mayonnaise.
Reduce oven heat to 300ºF.
Season pork belly with salt and the Chinese Five-Spice Blend, using a touch of oil to coat. Create a pouch using tin foil. Lay sliced onion and garlic on the bottom, followed by pork.
Seal the pouch, seam side up, and roast until tender, 2-2 ½ hours. (Belly should be tender when punctured with a knife but not falling apart).
Remove pork belly from oven. Cool in pouch overnight in the fridge so the belly is firm enough to cut.
Slice belly across into ½-inch thick slabs. (They should look like thick bacon pieces.) Then slice each piece in half, or thirds if the belly is large.
Heat a wok and sear pork belly on both sides, allowing to caramelize fully. Set aside.
To assemble, open buns and smear with Caramelized Miso-Sesame Mayo. Lay cucumber slices on the bottom, top with warm pork slices, scallions, and a squirt of Sriracha. Serve warm.