Pork Katsu Bao Bun - Recipe By Chef Trent Scarr

Ingredients

2 bao buns (handmade, but can buy already made)
2 pieces pork belly, crumbed with Japanese breadcrumbs
2 Tbs slaw
60mL ssamjang sauce
2 pieces of chicharron

Slaw:

Fennel
Apple
Carrot
Red onion
Kewpie mayo
Lime Juice

Ssamjang sauce:

30g ssamjang
30g gochujang
8g shallot
10g garlic
6g onion
10g honey
4g sesame oil
30g rice vinegar

Method

Pork belly:

Braise pork belly in a master stock for 12 hours at 80 C.

Take out of the stock, cool and cut into rectangle pieces big enough to fit in the bao.

Crumb with Japanese breadcrumbs.

Slaw:

Finely slice the fennel, apple, carrot and red onion.

Mix together in a bowl.

Dress with Kewpie mayo and lime juice to taste.

Ssamjang sauce:

Blend all of the ingredients in a food processor for 3 minutes.

Chicharron:

Steam pork skin for 1 hour.

Dehydrate for 10 hours and then deep fry until crispy.

Recipe provided by Ally Chow