Score the skin of the pork belly and rub it with salt and pepper. Roast for 20 minutes then reduce heat to 250°F and bake for an additional hour and fifteen minutes. Remove from oven and while pork is resting, dust it with 5 spice.
To make the spicy mustard, combine mustard powder, soy sauce, yellow mustard, white pepper, jalapeño powder, prepared horseradish, salt and water.
Slice the pork belly.
To assemble, take a bottom bun and top with cucumber, pork belly, kimchi, red cabbage, spicy mustard, and sesame seeds. Place top bun and enjoy!
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- These steamed buns are stacked with cucumber, pork belly, kimchi, red cabbage, and a spicy mustard. What's not to like? Let's make these. Alright so first I'm gonna get started with scoring my pork belly and seasoning it. Just gonna do a few tight lines across the top of the belly. Then I'm gonna turn it, go back the other direction. I just want to go through a little bit, I don't want to cut too deep into the belly. Just scoring it so it gets nice and crispy on top. Next some salt. Both sides. And some pepper. Both sides again. Alright, I'm just gonna rub this in. Alright now I'm gonna take my pork belly, put it in the oven at 450 for about 20 minutes, and then lower the heat to 250 for about an hour and 15 minutes. Now while that's going, I'm going to work on my mustard. I have some prepared horse radish, some yellow mustard, about two tablespoons, then some mustard powder. White pepper. Some jalapeno powder, make it nice and spicy. Salt and pepper. Little bit of water to thin it out. This is my version of a Asian mustard, not traditional in any way, but, my style. And a little bit of soy sauce. Alright. Before I start mixing this, I'm gonna get my buns steaming. I'm gonna crank up my heat. So I'm just gonna set my steamer into the pan, I have about an inch worth of water. Set this down in here, and cap it, and let these buns steam for about five minutes. Alright, now back to my mustard, I'm just gonna stir this up a bit. I want this to be pretty loose, so I can kind of drip it over top of the steamed buns. So my mustard's done, my buns are steaming, my pork belly's in the oven, now we just wait for that to finish. Then I portion it up, and we plate. Alright so my pork belly should be done, I'm gonna go check that. Nice and crisp on top, beautiful golden brown color. I just need to cut this down. Flip this over. Nice. Thin slices. Now I have three buns, so I'm doing about four slices, five slices per bun. Checking my buns. Oh yeah, nice and soft. Alright so now my buns are nice and steamed, I'm just gonna cut them open, and we're gonna start stacking these buns. Alright, nice and soft, pillowy soft. These kind of remind me of giant marshmallows. Next layer I'm gonna do some cucumber, nice fresh thinly sliced cucumber, nice little crunch to the sandwich. Next, my pork belly. Stack this in here. About four slices per sandwich. And these are kind of like steamed buns on steroids, they're humongous. They're not the traditional bao, small guys, the little pancake looking ones. These are beast mode. Alright, next, I'm gonna add my kimchi. And then, red cabbage, nice crunch. Want to take this mustard, just drizzle it, let it fall where it does. And last but not least, little more crunch, some black and white sesame seeds. You could used toasted if you want to, you could use raw if you want to, it's up to you. And, there you have it. My style of a pork belly steamed bun. What's not to like? Enjoy.