Waxed Pork Belly Buns with Pickled Winter Vegetables

by Ling @ 22 Oct 2013

Ingredients
100g waxed pork belly, sliced
3 plain lotus leaf buns, steamed
3 tsp Hoisin sauce
3 tsp Siracha sauce
Organic green rocket leaves and spinach
leaves, to taste

Pickled Winter Vegetables
½ (each) carrot, red onion and cucumber,
peeled and thinly sliced
2 tbsp sugar
1 tbsp salt
1 tsp olive oil

Preparation
For the pickled winter vegetables: Place the sliced carrot, red onion and cucumber into a mixing bowl and add in the sugar and salt and set aside to brine for about 10 minutes. Rinse the brined vegetables in cold running water, and then pat dry with absrobent paper towels. Place the pickled winter vegetables into a mixing bowl and toss well with olive oil.

Place the sliced waxed pork belly onto a baking tray and roast in a pre-heated oven at 160°C for 5 minutes.

Split the steamed lotus leaf buns slightly with a spoon and smear the insides of the buns with Hoisin sauce and Siracha sauce to taste. Place a layer of pickled winter vegetables inside one of the buns. Add a layer of waxed pork belly slices and top with a layer of pickled winter vegetables; followed by the organic green rocket leaves and spinach leaves. Repeat the same procedure with the other buns.

Serves 1

Waxed Pork Belly Buns with Pickled Winter Vegetables

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