Filipino Adobo Pork Belly Steam Buns
Sous vide Filipino adobo pork belly served in steamed buns with sweet and sour carrot slaw
Ingredients
- 1.50 lb uncured pork belly
- ½ cup coarse salt
- — ground black pepper
- 2 cups shredded carrot
- 2 tbsp apple cider vinegar
- 4 tbsp water
- 1 tbsp sugar
- — salt
- 1 can refrigerated biscuits
- — flour
- — oil
- ¼ cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp sriracha
- — garlic clove
- — dried bay leaf
- — cucumber
- 1 bunch fresh cilantro
Equipment
- sous vide water oven
- cooking pouch
- ice water bath
- small bowl
- parchment paper
- paper towel
- steamer
- small pan
- pan
- spoon
Instructions
Pork Belly
Cover the 1.50 lb uncured pork belly slab with about ½ cup coarse salt and put into a container.
Refrigerate for 12 hours .
Remove the pork belly and rinse with cold water.
Fill and preheat the sous vide water oven to 145°F/63°C.
Pat the pork belly dry with paper towels and season with ground black pepper .
Put the pork belly into a cooking pouch and vacuum seal.
Submerge the pork belly in the water oven to cook for 36 hours .
Remove the pouch and quick chill submerged in ice water bath (half ice, half water) for 35 minutes , then refrigerate for at least 8 hours.
Sweet and Sour Carrot Slaw
Combine the 2 cups shredded carrot , 2 tbsp apple cider vinegar , 2 tbsp water , 1 tbsp sugar , and salt to taste in a small bowl .
Cover and refrigerate until ready to serve.
Steam Buns
Roll each biscuit from 1 can refrigerated biscuits out on a floured surface with flour for dusting.
Fold each biscuit in half to resemble a half moon and place each on an individual parchment paper square. Lightly brush with oil .
Keep the biscuits covered with a moist paper towel until ready to steam.
Prepare your steamer .
Place each biscuit (with parchment paper still attached) in the steamer, leaving plenty of space between them.
Steam for 7 minutes .
Filipino Adobo Sticky Sauce
Combine ¼ cup apple cider vinegar , 2 tbsp soy sauce , 2 tbsp water , 2 tbsp brown sugar , 2 tsp sriracha , garlic clove , and dried bay leaf in a small pan .
Bring to a boil, then reduce to simmer and allow the sauce to thicken for 7 minutes . Set aside.
Assembly
Slice the pork belly thinly to ¼ to ½ inch thick.
Heat a pan over medium heat and sear the pork belly slices until crispy on each side.
Once crispy, transfer each slice to the pan of sticky sauce.
Gently split a steam bun in half with the back of a spoon , add 1 or 2 pork belly slices. Top with cucumber , a couple of spoons of carrot slaw, and 1 bunch fresh cilantro .
View Cooklang Source
---
title: Filipino Adobo Pork Belly Steam Buns
description: Sous vide Filipino adobo pork belly served in steamed buns with sweet and sour carrot slaw
url: https://blog.sousvidesupreme.com/2015/01/filipino-adobo-pork-belly-steam-buns/
servings: 6
time: 180 minutes
tags: [filipino, pork, steam-buns, sous-vide]
cuisine: Filipino
difficulty: hard
---
== Pork Belly ==
Cover the @uncured pork belly{1.5%lb} slab with about @coarse salt{½%cup} and put into a container.
Refrigerate for ~brining{12%hours}.
Remove the pork belly and rinse with cold water.
Fill and preheat the #sous vide water oven{} to 145°F/63°C.
Pat the pork belly dry with paper towels and season with @ground black pepper{}.
Put the pork belly into a #cooking pouch{} and vacuum seal.
Submerge the pork belly in the water oven to cook for ~sous vide{36%hours}.
Remove the pouch and quick chill submerged in #ice water bath{} (half ice, half water) for ~chill{35%minutes}, then refrigerate for at least 8 hours.
== Sweet and Sour Carrot Slaw ==
Combine the @shredded carrot{2%cups}, @apple cider vinegar{2%tbsp}, @water{2%tbsp}, @sugar{1%tbsp}, and @salt{} to taste in a #small bowl{}.
Cover and refrigerate until ready to serve.
== Steam Buns ==
Roll each biscuit from @refrigerated biscuits{1%can} out on a floured surface with @flour{} for dusting.
Fold each biscuit in half to resemble a half moon and place each on an individual #parchment paper{} square. Lightly brush with @oil{}.
Keep the biscuits covered with a moist #paper towel{} until ready to steam.
Prepare your #steamer{}.
Place each biscuit (with parchment paper still attached) in the steamer, leaving plenty of space between them.
Steam for ~steam buns{7%minutes}.
== Filipino Adobo Sticky Sauce ==
Combine @apple cider vinegar{¼%cup}, @soy sauce{2%tbsp}, @water{2%tbsp}, @brown sugar{2%tbsp}, @sriracha{2%tsp}, @garlic clove{1}(smashed), and @dried bay leaf{1} in a #small pan{}.
Bring to a boil, then reduce to simmer and allow the sauce to thicken for ~thicken sauce{7%minutes}. Set aside.
== Assembly ==
Slice the pork belly thinly to ¼ to ½ inch thick.
Heat a #pan{} over medium heat and sear the pork belly slices until crispy on each side.
Once crispy, transfer each slice to the pan of sticky sauce.
Gently split a steam bun in half with the back of a #spoon{}, add 1 or 2 pork belly slices. Top with @cucumber{1}(thinly sliced), a couple of spoons of carrot slaw, and @fresh cilantro{1%bunch}(washed).