Servings: 12
Start to finish: 4 hours (1 hour active)
1/2 cup light soy sauce
1/2 cup dark soy sauce (see note)
1/4 cup Korean soy bean paste (doenjang)
One 1-inch piece fresh ginger, peeled and sliced
1 scallion, cut into 1-inch pieces
1 whole star anise
1 teaspoon ground black pepper
1/4 cup brown sugar, divided use
2 pounds pork belly, with or without skin
12 frozen steamed buns, steamed until soft
Cucumber Salad (recipe below)
In a large Dutch oven, combine the light soy sauce, dark soy sauce, bean paste, ginger, scallion, star anise, pepper, and 2 tablespoons of the brown sugar. Stir to combine. Add the pork belly and enough water to cover about halfway up the side of the meat (about 1 1/2 cups).
Bring to a boil over medium-high heat. Reduce to a gentle simmer and cover with a tight-fitting lid. Simmer for 1 hour.
Preheat the oven to 350 F. Remove from the heat and set aside to cool slightly. Transfer the pork to a cutting pork and slice into 12 even slices, about 1/4 inch by 3 inches. Return the slices to the Dutch oven and transfer, covered, to the oven and roast until the meat is tender, but not falling apart, about 1 hour.
Transfer the pork belly to a shallow baking dish or container. Add enough of the braising liquid to cover the meat and set aside or cover and refrigerate until use. Bring the remaining braising liquid to a boil over medium-high heat. Add the remaining 2 tablespoons brown sugar and simmer until the mixture has reduced enough to coat the back of a spoon, about 40 minutes. Strain through a fine mesh strainer, then cool slightly if using right away, or transfer to a covered container and refrigerate until needed.
Just before serving, preheat the broiler to high. Remove the pork belly from the braising liquid and discard the liquid. Dip each slice of pork belly into the reduced sauce and arrange in one layer on a foil-lined baking pan. Transfer to the oven and broil until the sauce begins to caramelize around the edges of the pork, about 4 minutes.
Fill each steamed bun with a slice of pork and a spoonful of cucumber salad. Serve with the sauce on the side.
Chef’s note: There are many varieties of soy sauce, most of which can be easily purchased at your local Asian market. Light soy sauce should not be mistaken for “low sodium,” but will instead be specially labeled as “light.” Dark soy sauce might also be labeled as “thick.”
CUCUMBER SALAD
Servings: 12
1 English cucumber, halved and thinly sliced
1 carrot, julienned or shredded
1/4 red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon sesame seeds
In a medium bowl, combine the cucumber, carrot, onion, and garlic. Stir to combine. Add the vinegar, sugar, salt, pepper, and sesame seeds, and toss to coat the vegetables. Refrigerate for at least 1 hour, or up to overnight.
Nutrition information per serving of pork buns: 556 calories; 378 calories from fat; 42 g fat (15 g saturated; 0 g trans fats); 54 mg cholesterol; 1486 mg sodium; 29 g carbohydrate; 1 g fiber; 9 g sugar; 14 g protein.
Nutrition information per serving of cucumber salad: 9 calories; 1 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 164 mg sodium; 2 g carbohydrate; 1 g fiber; 1 g sugar; 0 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
