Pork Belly Buns
Meltingly tender pork belly glazed with a sweet and savoury miso California Prune sauce in pillowy steamed bao buns.
Prep Time: 20 minutesCook Time: 3 hours and 20 minutes
- 2 tbsp vegetable oil
- 450g pork belly
- 4 cloves garlic
- 5cm piece fresh ginger
- 2 tbsp miso paste
- 3 tbsp brown sugar
- 1/4 cup California Prune puree
- 1/4 cup rice wine vinegar
- 1 tsp five spice powder
- 1/4 cup soy sauce
- 1/4 cup low sodium soy sauce
- 4 cups water
- Heat oil over medium-high heat in a large skillet. Cook pork belly until lightly browned on each side, about 2 minutes per side.
- Transfer pork belly to a plate and set aside.
- In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant.
- Add sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes.
- Add miso paste, California Prune purée, and rice wine vinegar. Whisk until well combined and bring to a boil, stirring until sugar dissolves, about 2 minutes.
- Add five spice powder, soy sauces, and water. Bring to a boil.
- Return pork belly to the skillet and reduce heat to low. Cover skillet and cook for 2 hours or until pork belly is very tender.
- Uncover and let simmer for 15 minutes for sauce to reduce and thicken.
- Prepare bao buns according to package directions.
- Fill buns with pork belly slices and desired toppings.
- All ingredients can be found at your local Asian Market.
- Miso paste is found in the refrigerator section.
- Bao buns can be purchased pre-made in the freezer section of your local Asian market.
- If you want to make them fresh try this bao recipe from my friend Rebecca.
- Pre-made bao buns can be heated in the microwave, so a bamboo steamer is not required.
- Pork belly can also be found at the Asian market. It can sometimes also be found at a butcher shop as slab bacon. Just make sure it has not been cured.