Soy & Five-Spice Pork Belly Bao - Food Services
Soy & Five-Spice Pork Belly Bao Ingredients 1 clamshell bao bun 2 pieces soy-braised pork belly (recipe below) 2 pieces pickled cucumber (recipe below) Spicy
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Cooking tools:
- Steamer basket
- Mandoline
- Braising pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Kitchen scale
- Whisk
- Squeeze bottle
- Spoon
- Ladle
- Refrigerator
Ingredients
- 1 clamshell bao bun
- 2 pieces soy-braised pork belly (recipe below)
- 2 pieces pickled cucumber (recipe below)
- Spicy mayo, as needed (recipe below)
- 7 cups cold water
- 1 cup rock candy or ¼ pound dark brown sugar
- 2/3 cup Kikkoman Soy Sauce
- 1/2 cup Shaoxing wine
- 1-inch piece ginger, smashed
- 6 scallions, trimmed and cut into 3 to 4-inch segments
- 3 pounds skin-on pork belly, preferably including the ribs
- 2-3 Japanese cucumbers (enough to yield 2 cups sliced)
- Kosher salt, as needed
- 1 cup Kikkoman Rice Vinegar
- 1/2 cup water
- 1/2 cup white sugar
- Salt
- pepper
- 2 quarts Kewpie mayonnaise
- 17 ounces Kikkoman Sriracha Hot Chili Sauce
- 10 tablespoons shichimi togarashi
- 1 ½ ounces yuzu kosho
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