Pork Belly Steamed Buns | Blueberry Conserve
November's Featured Chef, Michael Rotondo, prepares steamed buns stuffed with Pork Belly, pickles, kimchi, ginger + Wallace Comestibles Blueberry Conserve. Check out the recipe bite above with the recipe below + become a full member to gain access to the full video tutorial. A new culinary adventure each month!
4 Steam Buns (available at fine grocery and Asian markets)
1 Cucumber, Sliced
6 Tablespoons, Pickled Ginger
5 Pounds, Pork Belly
6 Tablespoons, Wallace Comestible's Blueberry Conserva
1 Cup, Water
1/2 Cup, Sugar
1/4 Cup, White Vinegar
Salt + Fresh Cracked Pepper To Taste
For The Pickled Cucumber:
Place water, sugar, and vinegar in a pot and boil for three minutes. Strain the liquid and cool. Marinade the cucumber in the liquid for four-six hours.
For The Pork Belly:
Preheat oven to 325 degrees farenheit. Season the Pork Belly with Salt + Pepper. Place the meat on a tray pan and cook for four hours. Place a weight on top of the meat to press and ensure consistent marbling. Let the meat cool down at room temperature. Once cool, cut a two-inch portion of Pork Belly and reserve for the Steam Bun.
For The Steam Bun:
Fry The Steam Bun in a 350 degree farenheit fryer until golden brown, about 2 minutes (alternatively, you may microwave steam buns for 30 seconds)
Stuff the buns with the Pickled Cucumber, Pickled Ginger, Pork Belly, and top with Blueberry Conserva.