Pork Belly Steamd Buns and Steamed Vegetables

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by gmt

wfaa.com

Posted on August 4, 2011 at 7:02 AM

 

Pork Belly Steamed Buns and Pickled Vegetables
 
2 pound Pork Belly, skinless
1/4 cup Kosher salt
1/4 cup sugar
 
1.      Mix sugar and salt mixture together. Rub all over meat and excess just save for next time. In order for it to cure it needs a minimum of  5 hours and no more than 24 hours. Wrap tightly.
2.      Preheat oven to 450 degrees. Remove  from pan.
3.      Place in a oven proof container and keep basting for one hour. It will turn a golden brown color.
4.      After one hour reduce to 250 degrees and cover with foil. After about one hour it will become fork tender at this point remove from oven. The meat is easier to slice thin once it is cold and set aside.
 
 
Quick Pickled vegetables
 
2 cups shredded cabbage
.5 cup shredded carrots
1 cup sliced cucumber
2 jalapeno
1 garlic clove
2 Tb  fish sauce
1/4 cup sugar
1 lime, juiced
3/4 cup rice vinegar
3 tbsp toasted mustard seeds
 
1.      In a sauce pot put jalapeno, garlic, fish sauce, sugar, lime vinegar and mustard seeds.
2.      Bring to a boil and pour over remaining ingredients.
3.       Taste it should be slightly vinegary and sweet adjust if you want more or the other.
4.      Allow to marinate for 10 minutes. Ready to use
 
Steamed Buns: steam according to manufactors instructions. Set aside.
Garnish: Mint, Basil, scallions, siriachi
Assemble:
Open Bun and place meat, then pickles, then garnish.
 

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