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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources