Spit Roasted Pork Belly Buns Recipes

ROASTED PORK BELLY

Steps:

• Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
• Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

SPIT-ROASTED PORK BELLY BUNS

Steps:

• Rub both sides of the pork belly with the vegetable oil. Season with salt, pepper and Chinese five-spice powder.
• Roll the belly into a cylinder, skin side out, and truss tightly with butcher's twine. Place on a spit and roast until tender, with a drip pan underneath to catch the rendered fat, 3½-4 hours. To crisp the skin, stop the spit from rotating so that the skin gets broiled and puffy (watch carefully, as this will happen quickly); then turn to crisp all sides. (Note: If you don't have a spit, place the trussed pork belly on a rack set inside a roasting pan, with the seam side down, and add about a cup of water to the bottom of the roasting pan. Cover with aluminum foil and roast at 325 degrees F for 3½ hours. Turn the oven up to 500 F, remove the foil, and let the skin crisp up for the last 30 minutes.)
• Remove the belly from the spit, and allow it to rest outside the oven while you prepare the buns. Prepare a steam basket set over a wok partially filled with boiling water, or use a pasta insert elevated over a pot of water. Steam the buns to reheat, 5-10 minutes.
• To portion the pork belly, remove the butcher's twine and slice with a serrated knife. Assemble the buns by layering hoisin sauce, sliced cucumber, scallion whites and a piece of the pork belly. Serve immediately.

STICKY PORK BELLY BAO BUNS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
• Carefully pour in the rice wine and soy sauce - watch out, it will spatter - and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
• To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
• For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
• Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
• Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.

TAIWAN PORK BELLY BUNS RECIPE BY TASTY

Steps:

• The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
• Add the active yeast, then stir and set aside for 10-15 minutes.
• In a large bowl, mix together the flour and baking powder.
• Add the yeast mixture to the bowl and stir until nearly combined.
• Add the oil, then stir until fully incorporated.
• Turn the dough out onto a floured work surface and knead for 10-15 minutes.
• Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
• Remove the dough from the bowl and knock it back by kneading for 1 minute.
• Cut into 10 equal pieces.
• Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
• Onto a floured work surface, flatten each ball with the palm of your hand.
• Roll out to 2 millimetres.
• Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
• Set steamer over a high heat, then steam buns for 8-10 minutes.
• The Pork: Slice the pork belly into 1 inch-thick (2 ½ cm) pieces.
• Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
• Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
• Return the pot to a high heat and add oil.
• Fry the pork until it browned.
• Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
• Add the water, stir, and cover.
• Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
• Bao
• Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
• Enjoy!