Braised Pork Belly with Pickled Daikon and Steamed Bun

Braised Pork Belly with Pickled Daikon and Steamed Bun

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pork Belly:

  • 8

    ounces pork belly

  • 1

    cup sake

  • 1

    piece ginger, peeled and crushed

  • 4

    quarts water

  • Braising Liquid:

  • 1

    quart water

  • 2

    cups soy sauce

  • 2

    cups sugar

  • 1

    cup Mirin rice wine

  • 2

    ounces ginger, peeled

  • 2

    pieces Star Anise

  • 2

    cinnamon sticks

  • Pickled Daikon:

  • ½

    cup Daikon, sliced thin

  • ¼

    cup red onions, sliced

  • ¼

    cup cucumber, sliced

  • 1

    cup rice vinegar

  • ½

    cup sugar

  • 2

    tablespoons soy sauce

  • tablespoon chili flakes

  • Glaze:

  • 1

    cup of liquid used to braise pork belly

  • 2

    tablespoons Hoisin sauce

  • 2

    tablespoons cornstarch

  • 2

    tablespoons water

  • 4

    tablespoons Arima Sansho peppe

  • Sweet Onion Dressing:

  • ½

    cup rice vinegar

  • 2

    ounces fresh ginger

  • ¼

    sweet onion, chopped

  • ¼

    cup soy sauce

  • ¼

    cup sugar

  • ¼

    cup sesame oil

  • Mustard:

  • cup hot mustard

  • cup water

  • Finish:

  • 2

    Chinese steam buns, sliced into fifths

  • 2

    cups arugula

Directions

Pork Belly: Combine all the ingredients in large pot, bring to boil, then turn down heat and simmer for 45 minutes uncovered. Remove pork bellies and pour out liquids. Put pork belly back in pot. Braising Liquid: Combine ingredients in pot with pork belly, bring to boil again and simmer for 1 1/2 hours. Allow to cool. After it cools, remove the pork belly then slice pork belly. Reserve the braising liquid. Pickled Daikon : Combine rice vinegar, sugar, soy sauce, and chili flakes and bring to a boil. When it reaches a boil, add vegetables and allow to cool down. Glaze: Combine braising liquid, Hoisin, cornstarch, and water and mix together. Add the peppers. Keeping warm, set aside. Sweet Onion Dressing: Combine ingredients in blender and blend until very smooth. Mustard: Combine ingredients and set aside. Finish: Pour 1/8 tablespoon hot mustard onto corner of plate. Place steamed buns in steamer for 5-6 minutes. Place pork belly on sheet pan, brush with Arima Sancho Glaze, and broil on medium for 4-6 minutes, or until it reaches a nice golden brown. Remove and glaze with Arima Sancho Glaze again. Toss sweet onion dressing with arugula. Place arugula on corner of plate, opposite mustard. Place 2 slices of steamed buns on the open corners of the plate. Put one piece of pork belly on each bun, then place pickled Daikon on top.


Nutrition

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