Pork Belly on Fried Mantau Bun

Ingredients:

3 oz.
4 oz.
1 oz.
3 each
3 each
pork belly (braised and thinly sliced - recipe below)
pickled vegetables (recipe below)
spicy mayo (recipe below)
standard flat mantau bun
cilantro leaf for garnish

Preparation:

Deep fry mantau bun for 1 minute or until golden brown. While bun is deep frying sear pork belly on both sides until golden brown. To assemble, add spicy mayo to the bottom of bun, then add 3 thinly cut pork belly slices. Place pickled vegetable on top. Last add a pea sized amount of spicy mayo. Garnish with a cilantro leaf.

 

Braised Pork Belly

Ingredients:

1 each
500 ml.
1/2 each
1/2 each
1/2 each
4 sprigs
1 each
8 each
30 gram
To cover
pork belly (bone in)
white wine
onion (diced)
carrot (peeled and diced)
leek (washed and diced)
thyme
bay leaf
peppercorns
olive oil
chicken stock

Preparation:

Sauté the vegetables and herbs in the olive oil, deglaze with the white wine and reduce. Add the chicken stock and bring to a simmer.

Trim the pork belly if needed and place in the roasting pan fat side up. Place 2 plates on top of the belly, and cover. Bring the pork belly to a simmer, cover with foil, and place in a 325 degree oven, and braise for 6-7 hours. Remove the pan from the oven, and remove the foil. Allow the entire pan and contents to cool to room temperature.

Remove the cover and plates from the braising pan. Ladle the cooking liquid through a sieve to remove the vegetables and herbs. Cover a sheet pan with parchment paper and remove the braised pork belly from the cooking pan. Place the belly fat side down on the sheet tray. Remove the bones and cartilage from the meat side of the belly. Place a piece of parchment paper over the braised belly, and press with another sheet tray and weight overnight. Set aside until ready to use.

 

Pickled Vegetables

Ingredients:

32 oz.
16 oz.
1/2 oz.
16 oz.
16 oz.
16 oz.
2 oz.
apple cider vinegar
sugar
thyme
carrots - julienne
cucumber - julienne
daikon radish - julienne
salt

Preparation:

Add apple cider, sugar, thyme and salt to a stainless steel pot and bring to a simmer. Once the sugar has dissolved put the brine through a china cap to remove the thyme. Place vegetables into separate containers. Pour hot brine over each vegetable in their separate containers.

 

Spicy Mayo

Ingredients:

10 oz.
3 oz.
mayonnaise
Sriracha hot sauce

Preparation:

Mix ingredients well.

 


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