Pork Belly Mostarda Bao Bun

Name: Pork Belly Mostarda Bao Bun
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); 1/4 teaspoon allspice (0.9g); Roland® Whole Grain Mustard (30g); 4-6 frozen bao buns; 1 cup arugula; 1.2 cups Italian parsley, picked from stems

rolandfoods.com

Try this Latin American twist on a classic pork belly sandwich!

Keywords

purveyors of fine ingredients

View full recipe on rolandfoods.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at rolandfoods.com.

Share this recipe:

Cooking tools:

Blender
Immersion blender
Roasting pan
Oven
Stove
Saucepan
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Aluminum foil

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)
1/4 teaspoon allspice (0.9g)
Roland® Whole Grain Mustard (30g)
4-6 frozen bao buns
1 cup arugula
1.2 cups Italian parsley, picked from stems

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Pork Belly Mostarda Bao Bun

Keywords

Ingredients

Ready to cook this?

More Like This