Pork Belly Mostarda Bao Bun | Recipes | Roland Foods

Ingredients

• 1 1/2-2 pounds pork belly
• 1/4 cup salt (67g)
• 1/2 teaspoon dry sage (1g)
• 1/2 teaspoon dry rosemary (1g)
• 1/2 teaspoon fennel seed (1g)
• 1 1/2 cups Roland® Amarena Cherries in Syrup (450g)
• 1/3 cup Roland® Balsamic Vinegar (75ml)
• 1/4 cup red wine (60ml)
• 1/2 teaspoon salt (4g)
• 1/2 teaspoon black pepper
• 1/4 teaspoon allspice (0.9g)
• 2 tbs Roland® Whole Grain Mustard (30g)
• 4-6 frozen bao buns
• 1 cup arugula
• 1.2 cup Italian parsley, picked from stems
• Preheat oven to 430 degrees F. Make herb and salt mixture for top
• Score the fat on top of the pork belly in a cross hatch pattern. Season generously with herb and salt mixture and olive oil
• Roast for 30 minutes until the skin on the top is crispy. Reduce heat to 320 degrees F and roast for another 2 hours
• Rest for 20 mins under tin foil then slice
• Mostarda sauce: Combine everything except mustard and cook on medium low for 30 mins. Then add mustard and blend in blender or immersion blender
• To serve, lay the pork belly on the bao bun. Top with mostarda sauce, arugula and parsley