pork belly in a bun

pork belly in a bun

It is april fools day, but this is not a prank! Its real! This pork belly is so juicy and crispy at the same time, you won’t believe it. This is real man food: pork with fat, to be served with a cool beer! So ladies, want to cheer up your men – try this out!


Ingredients for four:


400g pork belly

1 TBS grated ginger

1 TBS grated garlic

1 chili, finely chopped

1 pinch curry powder

0.5 dl soy sauce

0.5 dl rice vinegar

3 dl white wine (dry)

5 dl chicken stock

1 fennel (diced)

1 onion (diced)

4 garlic cloves (entire)

1 bay leaf



Carve the rind / fat of the pork belly diagonally with a sharp knife (diamond pattern). Rub the chili, ginger, grated garlic, curry together with the soy sauce and vinegar onto the pork belly and marinate for at least one hour.

Sear the fennel, onion, garlic cloves and bay leaf in a bit of olive oil in a big oven proof pan, then add the pork belly (fat side down) onto the vegetables and brown on high heat for about three minutes. Then set aside the pork belly and deglaze the rest with white wine. Now add the marinade and stock and bring to a boil.

Place the pork belly on top (fat side up), cover with the lid and place at 180 degrees for 90 minutes in the oven. A bigger belly will need about 2 to 2.5 hours.


You can eat the pork belly as such, or you can fill these delicious and sticky bao buns with it. Here is a short instruction on the buns:


  • 500g flour

  • 7g (one sachet) dry yeast

  • 2 TBS sunflower oil

  • 3dl warm water

Knead all the ingredients really well for about five minutes and leave to rest in a big bowl for about an hour (spread some sesame oil in the bowl before placing the dough), covered at a warm place.

Form eight balls and press them into oval shapes, then fold in the middle without pressing too hard. Place in a bamboo steamer (use baking paper below) and steam for about 20 minutes.



Collect the remaining liquid from the pan and transfer into a bowl. Pull the pork belly with two forks and add into the liquid to make use of the entire flavor. Fill the sticky hot buns with the moist, pulled pork belly meat and add some caramelized onions (optional).

restaurant tip new york: ssäm bar

restaurant tip new york: ssäm bar

japanese steak tatar

japanese steak tatar