SPIT-ROASTED PORK BELLY BUNS
Pork buns aren't hard to make. Simply truss the meat, season it, and let it roast for four hours until it's mouth-wateringly crispy. You can roast the pork on a rotisserie over a grill or in a roasting pan in the oven. The fat in the skin "confits" the pork into a succulent, delicious filling for these crowd-pleasing steamed buns.
Provided by Anita Lo
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rub both sides of the pork belly with the vegetable oil. Season with salt, pepper and Chinese five-spice powder.
- Roll the belly into a cylinder, skin side out, and truss tightly with butcher's twine. Place on a spit and roast until tender, with a drip pan underneath to catch the rendered fat, 3½-4 hours. To crisp the skin, stop the spit from rotating so that the skin gets broiled and puffy (watch carefully, as this will happen quickly); then turn to crisp all sides. (Note: If you don't have a spit, place the trussed pork belly on a rack set inside a roasting pan, with the seam side down, and add about a cup of water to the bottom of the roasting pan. Cover with aluminum foil and roast at 325 degrees F for 3½ hours. Turn the oven up to 500 F, remove the foil, and let the skin crisp up for the last 30 minutes.)
- Remove the belly from the spit, and allow it to rest outside the oven while you prepare the buns. Prepare a steam basket set over a wok partially filled with boiling water, or use a pasta insert elevated over a pot of water. Steam the buns to reheat, 5-10 minutes.
- To portion the pork belly, remove the butcher's twine and slice with a serrated knife. Assemble the buns by layering hoisin sauce, sliced cucumber, scallion whites and a piece of the pork belly. Serve immediately.
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