Pork Belly Steamed Buns
Chinese steamed buns are readily available these days, and using this quick version of sticky pork belly for the filling means you can whip up these moreish little numbers in no time at all.
500-gram piece boneless pork belly, skin off
GLAZE
2 tablespoons kecap manis or soy sauce
2 tablespoons tomato paste
1 tablespoon hoisin sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons lemon juice
¼ teaspoon ground Chinese five spice
TO SERVE
12 Chinese steamed bao buns, hot
Kewpie mayonnaise
1 small telegraph cucumber, cut into thin strips
hoisin sauce or sriracha chilli sauce
chopped roasted peanuts and crispy shallots, to garnish
Cut the pork into 1cm-thick slices and place in a large shallow dish.
GLAZE: Combine all the ingredients in a bowl and pour over the pork, turning to coat each slice. Cover and refrigerate for at least 2 hours and up to 24 hours.
Heat a frying pan over a medium heat and cook the pork for 1-2 minutes per side until golden, a little charred and just cooked through.
TO SERVE: Slice the pork into shorter lengths. Cut the buns three-quarters of the way through and spread with mayonnaise. Top with pork belly and cucumber with a smear of hoisin or sriracha chilli sauce. Add the peanuts and shallots and serve immediately. MAKES 12 BUNS
Remove the skin from the chicken or leave it on. Traditionally it is left on, but I prefer it removed. Cut each thigh into 2-3 pieces. Add the chicken to the marinade and mix well to ensure each piece is well coated. Cover and refrigerate for up to 4 hours.
TO COOK: Use tongs or chopsticks to drop the chicken into the potato starch and coat well, then put on the lined tray until needed.
Heat the oil in a large pot until a piece of bread dropped in rises to the surface and turns golden in about 30 seconds.
Fry the chicken in batches for 2-3 minutes, until cooked through. Drain on the kitchen towels, then use a slotted spoon to scoop out any batter that has dropped off into the oil. Fry the chicken a second time, just for a minute, until golden and super-crunchy.
Serve immediately with Japanese mayonnaise and a sprinkling of togarashi seasoning and/or sea salt. SERVES 4