Steamed Pork Buns
This recipe for savory steamed pork buns is courtesy of chef David Chang.
The Martha Stewart Show, November Fall 2007
- 1/2 cup coarse salt
- 1/2 cup sugar
- 1 skinless, boneless pork belly (5 pounds)
- Buns (http://www.marthastewart.com/257105/buns)
- Hoisin sauce, for serving
- Sliced cucumbers, for serving
- Finely chopped scallions, for serving
- In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.
- Preheat oven to 300 degrees.
- Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.
- Slice pork across the grain and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.
- To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes. Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately.
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