Pork Belly Buns with Spicy Mayo, Scallions, and Pickled Bean Sprouts

Ingredients

• For the pickled bean sprouts:
• 1 cup rice vinegar
• 1 cup water
• 1 cup sugar
• 1 tablespoon salt
• 3 cups picked mung bean sprouts
• For the spicy mayonnaise:
• 1/2 cup mayonnaise
• 2 tablespoons chili paste, such as sriracha, gochujang, or sambal oelek
• To assemble
• 12 quarter-inch-thick slices chashu pork
• 1 cup reserved broth from chashu pork recipe
• 6 scallions, finely sliced at a heavy bias
• Shredded iceberg lettuce, if desired
• 12 Chinese folded steamed buns

Directions

1. Make the pickled bean sprouts: Add the water, vinegar, sugar, and salt to a small saucepan. Set it over high heat and bring it to a boil, stirring so the sugar and salt fully melt into the liquid. Put the bean sprouts in a small bowl, then pour the hot brine over them. Lay a paper towel on top and press it into the liquid so the sprouts stay fully covered. Set them aside.
2. Make the spicy mayo: Put the mayonnaise and chili paste in a small bowl, then mix them together with a fork until smooth and evenly blended. Set aside.
3. Char the pork: Arrange the pork slices in a medium skillet and pour the broth over them. Warm over medium-high heat until the broth is gently bubbling and the pork is hot. Use a slotted metal spatula to move the slices to a rimmed baking sheet lined with foil. With a blowtorch or kitchen torch, sweep the flame quickly over the top of each piece until the surface is evenly crisp. Turn the slices over and do the same on the other side. You can also use the broiler, if preferred.
4. Assemble the buns: Warm the buns. Spoon the mayonnaise mixture across the inside of each bun. If you are adding shredded iceberg lettuce, place some on the lower half of each bun. Tuck in a piece of pork, then add pickled bean sprouts and sliced scallions on top. Fold the buns closed and serve.