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!

 

Ingredients

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

 

Directions

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)

PLATING:

Stuff the buns with the Pickled Cucumber, Pickled Ginger, Pork Belly, and top with Blueberry Conserva.