Hans’ Pork Buns (Not David Chang’s Pork Buns)

>
>
David Chang’s pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers.
When I had these wonderful little sandwiches a few years back in New York I was truly smitten by their delicious simplicity, but I never understood their immense cult following. My only explanation would be that pork belly, pickled cucumbers and steamed buns are fairly new to most folks who fall all over them self touting these “innovative” ingredients and combinations. (Kind of making fools of them self by flaunting their lack of experience with international cuisine while considering them self “foodies” and “experts”). Steamed pork buns are a traditional staple in many Asian cuisines, especially in China. There are infinite numbers of great variations out there, one better than the next.
Today, I want to introduce you to my own version of the pork bun. For this version, I am using kaiser roll (a very light version) instead of the traditional steamed bun and introduce my pork to a lot more flavor and texture. I consider my pork buns not necessarily to be better but definitely tastier and more textural interesting. You’ll be the judge 🙂
>
Bon Appetit ! Life is Good !
>
>

Hans’ Pork Belly Bun

top pork with cucumber/radish and coarsely chopped cilantro

>
>
Preparation :
>
>

season porkbelly with salt and saute until golden brown

when brown, remove pork and set aside

saute onions in garlic oil until lightly caramelized

add hoisin sauce, grated ginger, garlic paste

add hoisin sauce, grated ginger and garlic paste

add oyster sauce

add soy sauce

add sriracha

return pork to pan, add water

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices add rice wine vinegar and white pepper, check / adjust seasoning

cut pork into bite-size pieces

cut kaiser rolls in half, toast lightly

top both halves of buns with onion sauce

add pork to bottom half of bun

top pork with cucumber/radish and coarsely chopped cilantro

Hans’ Pork Belly Bun

>
>
Embarrassing secret revealed below. Continue to scroll if you think you can take it………..
>
>
>
>
>
<
>
>
>
>

>
>
>
>
>
>
>
>

Hans’ Pork Belly Bun
The actual dinner portion 🙂 😦

Hans’ Pork Belly Bun

>
>
>
>
>
>
>
>
>
>

2 comments

Marvelous Chef Hans. An enormous amount of savory flavors coming together at us here. The crispy snap and crunch from the radish and cucumber sets the stage for the softer ingredients in the big finish. Absolutely, the softer the bun the better. Unfortunately, I’m in Phoenix, Arizona; most Kaiser Rolls baked and sold in the Phoenix area are totally unsuitable for this recipe, they’re virtually bullet-proof after heating. (Something to do with the water quality I’m sure).
I may try this recipe out with a brand of Hawaiian Bread or a Croissant. I really like the Onion Relish idea too.

LikeLike