Soy & Five-Spice Pork Belly Buns

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6-8 servings

Easy to share and adaptive to global ingredients, sliders are a favorite on appetizer and small plate menus. Chef Tila gives his recipe a Pan-Asian accent, starting with soy-braised pork belly and topping the meat with pickled Japanese cucumbers. Mayonnaise spiced up with Sriracha and Japanese seasonings makes a zesty condiment.

Ingredients

Soy-Braised Pork Belly
7 cups cold water
1/2 lb. dark brown sugar or 1 cup rock candy
2/3 cup soy sauce
1/2 cup Shaoxing wine
1 piece (1 in.) gingerroot
6 scallions, trimmed and cut into 3-in. pieces
3 lb. skin-on pork belly
6 to 8 bao buns

Pickled Cucumbers
2 to 3 Japanese cucumbers (2 cups sliced)
Kosher salt, to taste
1 cup rice vinegar
1/2 cup water
1/2 cup sugar
Salt and pepper, to taste

Spicy Mayo
2 qt. kewpie mayonnaise
17 oz. Sriracha hot chili sauce
10 tbsp. shichimi togarashi (Japanese spice powder)
1 1/2 oz. yuzu kosho (Japanese seasoning paste)

Steps

  1. Prepare pork belly: In a pan wide enough to hold the pork belly in one layer, combine water, sugar, soy sauce, wine, ginger and scallions. Add pork belly, skin-side down, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cover and braise 30 min.
  2. Turn pork belly skin-side up; cover and braise 3 hr. longer. (The pork should be immersed in liquid about halfway.) Liquid should be reduced by about half by the end of cooking time.
  3. Cool pork belly in liquid overnight and cut into 4-by-6-in. pieces.
  4. Prepare pickled cucumbers: Slice cucumbers on a mandolin. Cover generously with salt and allow to stand 30 min. Rinse and drain well.
  5. In nonreactive saucepan, bring vinegar, water and sugar to a boil over med. heat, stirring until sugar has dissolved; cool. Place cucumbers in a bowl; pour vinegar mixture over. Allow to stand at least 1 hr. Drain off excess vinegar mixture before using; season to taste with salt and pepper.
  6. Prepare spicy mayo: Whisk together all ingredients and transfer to a squeeze bottle.
  7. To serve, simmer pork belly in cooking liquid to reheat. Layer pork on bao buns; top with cucumbers and mayo.
Source: Kikkoman

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources