Pork Belly Bao
Makes: 100 servings
By Chef Sean Wilson, Riviera Caterers
I – 3kg raw pork belly
100 Bao buns (Can be homemade or store bought from your local Chinese grocery store)
14 – english cucumbers, 1/8 inch x 2 inch julienne no seeds
10 bunches scallions – 2inch bias cut green part only
200 g’s black and white sesame seeds
1 liter soy sauce
1 liter pineapple juice
1kg- brown sugar
15g- red pepper flakes
30g- sesame oil
500 ml- rice wine vinegar
8 – peppercorns
400g hoisin sauce
200g peeled ginger
Combine braising liquids in a rondeau and bring to a boil. In another rondeau, sear pork belly on both sides, add braising liquid and bring to a simmer . Cover with parchment and place in a 350 degree oven low fan and braise until tender, approximately 3-4 hours. Let cool in the braising liquid.
Once cool, slice into 100 portions, reserve for serving. Reduce half of braising liquid to sauce like consistency. Reserve for serving.
For serving, steam desired number of buns, heat equal number of portions of pork belly in braising liquid until hot, place in Bao bun and top with a drizzle of reduction and vegetables. Garnish with sesame seeds.