|
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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