Steamed Bao with Pork BellyPrep Time:
This full-bodied, truly Asian Shanghai sauce boasts of a high particulate density of zesty orange peel, hot red pepper, robust garlic in a dazzling blend of rice vinegar and naturally brewed soya sauce.
Fried Pork Belly:
2 lb (1 kg) Pork belly slab
1/2 tsp (2.5 g) Salt
1/2 tsp (2.5 g) Pepper
2 cups (500 mL) E.D.SMITH® Saucemaker Shanghai Sauce
1 Carrot, julienned (125 g)
½ Cucumber, thinly sliced (385 g)
1 cup (250 mL) Rice vinegar
1 cup (250 mL) Water
1/3 cup (75 mL) Granulated sugar
1 tbsp (15 g) Salt
1 Garlic clove, crushed (3 g)
Pinch Hot pepper flakes
12 Chinese steamed buns
1/2 cup (10 g) Cilantro leaves
Fried Pork Belly: Season pork belly with salt and pepper. Wrap in foil and place on baking tray; cook at 275°F (135°C) for 2 hours or until soft. Let cool in foil to room temperature and refrigerate for 8 hours or up to overnight.
Pickled Vegetables: Meanwhile, place carrots and cucumber in a 4-cup (1 L) jar. Bring vinegar, water, sugar, salt, garlic and hot pepper flakes to a boil; pour over vegetables. Let stand for 1 hour or up to overnight.
Trim ¼-inch (5 mm) from skin side of belly; discard. Slice pork belly into 2-inch (5 cm) x 1-inch (2.5 cm) x 1/2-inch (1 cm) thick slices.
Heat large nonstick skillet over medium-high heat; cook pork belly slices, turning, for 5 to 7 minutes or until all sides are caramelized and crispy, draining fat as needed. Add 1 cup (500 mL) of the Shanghai Sauce and bring to a simmer; cook, covered, for 15 minutes.
Meanwhile, steam buns according to package directions.
Assembly: 1 order (1 sandwich): Separate steamed bun; layer 2 slices (40 g) pork belly, 25 g drained pickled vegetables and 2 g cilantro leaves in bun.
Serve with 4 tsp (20 mL) Shanghai Sauce on the side as a dip.