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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PORK BELLY BAO BUN FILLING Recipe

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This recipe for PORK BELLY BAO BUN FILLING is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pork:
3 or more lbs skinless pork belly
1 T plus 1 t salt per pound of pork
1 T plus 1 t sugar per pound of pork
Freshly ground black pepper

For the Pickles:
1/2 cup plus 1 teaspoon kosher salt
1/2 cup plus 1 tablespoon sugar
2 thick Kirby cucumbers, cut into 1/8-inch-slices
Directions:
Directions:
Season the belly with the salt and sugar. Hit it with a couple turns of freshly ground black pepper. Let it sit overnight, covered, in the fridge.

Throw the seasoned belly in a roasting pan. Blast it in a 450°F degree oven for 30 minutes. Scale the heat back to 275°F and let it ride out for another hour or two, until it’s tender but not mushy.

Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it’s thoroughly chilled through—a few hours at least, and up to a couple days. At that point, slice it into nice, thick slabs, then either brown it in oil or warm it through with a little stock or water in a covered pan.

Mix the ingredients for the pickles in a small bowl then refrigerate.
Personal Notes:
Personal Notes:
Ashley and Matt introduced us to pork belly, our new friend.

 

 

 

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