Making the buns themselves isn't exactly a piece of cake, but if you follow this recipe closely you should be away laughing.
Ingredients:
Steamed buns (see here for recipe)
Pork belly
1 Tbsp 5 Spice powder
Cucumber, thinly sliced
Sushi vinegar
Spring onions
Coriander
Hoisin sauce
Crushed peanuts
The filling is where I start really enjoying myself though- succulent pork belly topped with crunchy peanuts and tangy pickled cucumber. Oh my.
Order of events:
- Prepare the dough for the buns
- Slice the cucumber thinly, and then soak in sushi vinegar for at least an hour
- For the pork belly:
- Heat the over to fan grill 175C
- Score the skin
- Pour boiling water over skin (easiest done on a rack)
- Pat dry
- Rub 5 spice powder, along with salt and pepper on the underside of the belly
- Salt the skin
- Cook for about 50 minutes
- Turn the oven onto grill, and blast the skin for 5 - 10 minutes until it has a good layer of cracking
- Prepare your condiments, and chop the spring onion and coriander
- While the pork is resting, steam the buns
- As soon as the buns are cooked, pile them high with the hoisin, pork belly, cucumber, coriander, spring onion, and the crushed peanuts.
