CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
I had taken out a pork belly to cook a couple days ago since the wife is out of town this weekend. Saw the asian throwdown pop up so decided to give it a whirl. I decided to do some pork belly buns since I've only had pork buns once at an airport and wasn't too impressed. I knew these are better than what I had so here we go.
Brine a 3-4lb slab of pork belly in salt/sugar/sliced ginger overnight.
Rinsed and patted dry. Into a dish on a bed of sliced onions.
Onto the joe jr. with some pecan and cherry at 250.
Made the glaze to put on it at the 3 hour mark.
Here they are at the 3hour mark. I applied the glaze at this stage.
Here it is after 2 hours. Glazed twice in that span.
Resting inside. Man those onions under the pork belly were amazing on their own. I will be smoking some onions next time for sure!
Let's slice it and see how I did.
So juicy and tender
Had to slice some up and give it a taste even though I was going to finish the meal the next day for lunch.
So this morning I got everything else ready. Got some radishes into a pickling mixture and the started with a simple fried chile mixture. Dice all this up and then get some oil screaming hot and dumb into the glass dish. Quick short fry.
Next was Momofuku’s Ginger Scallion Sauce.
Third sauce was just hoisin, Sambal Oelek, and sriracha mixed together.
Next I got the steamed buns ready. Rolled out and onto a steam basket. Tossed last nights belly into an over for 325 for 12 minutes to reheat.
Here are the buns after 13 minutes in the steamer. Very tender.
Assembled the everything together
These were fantastic. I will definitely make again. The pork belly had just the right amount of smoke and the glazed picked it up too. Thanks for lookin'!
Brine a 3-4lb slab of pork belly in salt/sugar/sliced ginger overnight.
Rinsed and patted dry. Into a dish on a bed of sliced onions.
Onto the joe jr. with some pecan and cherry at 250.
Made the glaze to put on it at the 3 hour mark.
Here they are at the 3hour mark. I applied the glaze at this stage.
Here it is after 2 hours. Glazed twice in that span.
Resting inside. Man those onions under the pork belly were amazing on their own. I will be smoking some onions next time for sure!
Let's slice it and see how I did.
So juicy and tender
Had to slice some up and give it a taste even though I was going to finish the meal the next day for lunch.
So this morning I got everything else ready. Got some radishes into a pickling mixture and the started with a simple fried chile mixture. Dice all this up and then get some oil screaming hot and dumb into the glass dish. Quick short fry.
Next was Momofuku’s Ginger Scallion Sauce.
Third sauce was just hoisin, Sambal Oelek, and sriracha mixed together.
Next I got the steamed buns ready. Rolled out and onto a steam basket. Tossed last nights belly into an over for 325 for 12 minutes to reheat.
Here are the buns after 13 minutes in the steamer. Very tender.
Assembled the everything together
These were fantastic. I will definitely make again. The pork belly had just the right amount of smoke and the glazed picked it up too. Thanks for lookin'!
