Crispy Pork Belly Buns with Apple Hoisin Slaw
Directions
- 1Create a pork dusting by mixing various spices like Chinese 5 spice, pepper, garlic, MSG, salt and pepper.
- 2Dry the pork belly.
- 3Smear pork dusting all over the pork belly.
- 4Place the pork belly on foil.
- 5Create a foil barrier to cover the meat whilst exposing the porky skin.
- 6Bake for 1 hour at 180 Chinese five spiced degrees.
- 7Bake for final 20 minutes at over 200 degrees with honey rice wine glaze on the meat and vegetable oil on the skin.
- 8Make a mustardy mayo with sweet porky glaze.
- 9Make a sweet slaw with apple, purple cabbage and hoisin sauce and a dribble of oyster sauce.
- 10Mix the savory juices with the glaze for later, to create a magical jus.
- 11Toast the buns.
- 12Chop porky chunks nibbling on perfect crackling.
- 13Layer a sandwich with the mayo, the slaw and the pork.
- 14Glaze the pork pieces in the mystical jus.
Ingredients
- cinnamon
- garlic granules
- Chinese Salt & Chilli Pepper Seasoning
- salt
- pepper
- honey
- rice wine
- vegetable oil
- mayo
- mustard
- apple
- purple cabbage
- hoisin sauce
- oyster sauce
- pork belly
- buns
Equipment
bowlplatefoiloventray
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