Nothing tastes better than tender pork belly with sticky barbecue sauce. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the pork buns in the sauce in a roasting tin.
Cover tightly with foil and roast for 1hr 30 mins, until completely tender. Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky.
Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water. To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Can be made 2 days ahead and stored in an airtight container. For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Tip the dough onto a floured surface and roll into a sausage shape.
Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming. Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce.
Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in. RECIPE TIPSTOGARASHITogarashi is a Japanese seven-spice mix which includes ground chillies, sesame seeds, poppy seeds and citrus peel. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Whether it’s a roasted joint with crunchy crackling and lashings of gravy, stir-fried pork fillet with a spicy black bean sauce, or sausage and mash served with lots of veg, our selection of pork recipes have everything you need.
Preheat oven to 350 degrees F. Rub roast well on all sides with liquid smoke. Combine salt, garlic powder and pepper in a bowl and mix well. Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast—You may not need to use it all, use your own judgement. 2- 3 hours, or until internal temperature of meat is 170 degrees F. Remove from oven and pan– let roast cool for a few minutes. Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.