Pork Belly Buns with Spicy Mayo, Scallions, and Pickled Bean Sprouts Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
12 Chinese folded steamed buns
Directions
Combine water, vinegar, sugar, and salt in a small saucepan. Bring to a boil over high heat, stirring until sugar and salt are dissolved. Place bean sprouts in a small bowl. Pour hot pickling liquid over them. Cover with a paper towel, pressing the towel down into the liquid to make sure sprouts are completely submerged. Set aside.
Combine mayonnaise and chili paste in a small bowl. Stir with a fork until combined. Set aside.
Place pork slices in a medium skillet and pour broth on top. Heat over medium-high heat until simmering and pork slices are heated through. Transfer with a slotted metal spatula to a foil-lined rimmed baking sheet. Using a blowtorch or kitchen torch, char top of each slice by running the flame rapidly back and forth over each slice until evenly crisped. Flip and repeat on second side. Alternatively, use the broiler .
Heat buns . Spread mayonnaise mixture evenly over insides of each bun. If using, spread some shredded iceberg lettuce on bottom half of bun. Lay a slice of pork in each and top with pickled bean sprouts and sliced scallions. Close buns and serve.