Curry-Soy Pork Belly Bao Buns
with Smashed Cucumber Salad
These soft, pillowy steamed buns are the perfect vehicle for our fillings of savory, curry-soy glazed pork belly, tangy marinated carrots, and sweet chili mayo. You’ll serve it alongside a smashed cucumber salad which lends refreshing crunch and a kick of heat from chili crisp.
Details
These soft, pillowy steamed buns are the perfect vehicle for our fillings of savory, curry-soy glazed pork belly, tangy marinated carrots, and sweet chili mayo. You’ll serve it alongside a smashed cucumber salad which lends refreshing crunch and a kick of heat from chili crisp.
Nutrition per serving
Ingredients
8 oz
No Added Hormones Cooked Pork Belly
4 each
Bao Buns
2 each
Persian Cucumbers
3 oz
Shredded Carrots
1 tbsp
Yellow Curry Paste
3 tbsp
Sweet Chili Sauce
2 tbsp
Mayonnaise
3 tbsp
Roasted Peanuts
2 each
Scallions
1 each
Lime
2 tbsp
Soy Glaze
4 tsp
Chili Crisp Seasoning
1 tbsp
Rice Vinegar
1 tbsp
Mirin (salted cooking wine)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the smashed cucumber salad
Wash and dry the fresh produce. Thinly slice the scallions, separating white bottoms and hollow green tops. Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break into uneven pieces, then cut crosswise into 1-inch pieces. Halve the lime(s) crosswise; squeeze the juice into a medium bowl. Add the smashed cucumbers, peanuts, and up to half the chili crisp, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. In a separate bowl, combine the carrots, sliced white bottoms of the scallions, mirin, and vinegar; set aside to marinate, stirring occasionally. In a separate bowl, whisk together the soy glaze, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the mayonnaise and sweet chili sauce.
step 2
Slice & brown the pork belly
Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat a medium nonstick pan (or large for 4 servings) on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.
The USDA recommends reheating cooked pork belly to 140°F.
step 3
Glaze the pork belly
Heat the same pan on medium- high until hot. Add the browned pork belly and curry-soy glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the sauce is thickened and the pork is coated. Turn off the heat.
step 4
Warm the buns & serve your dish
Wrap the bao buns in a wet paper towel. Arrange on a plate in an even layer. Microwave 1 to 3 minutes, or until softened and heated through. Carefully open the buns; fill each with the sweet chili mayo, glazed pork belly, marinated carrots, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like. Serve the finished buns with the smashed cucumber salad on the side. Enjoy!
Instructions
step 1
Prepare the ingredients & make the smashed cucumber salad
Wash and dry the fresh produce. Thinly slice the scallions, separating white bottoms and hollow green tops. Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break into uneven pieces, then cut crosswise into 1-inch pieces. Halve the lime(s) crosswise; squeeze the juice into a medium bowl. Add the smashed cucumbers, peanuts, and up to half the chili crisp, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. In a separate bowl, combine the carrots, sliced white bottoms of the scallions, mirin, and vinegar; set aside to marinate, stirring occasionally. In a separate bowl, whisk together the soy glaze, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the mayonnaise and sweet chili sauce.
step 2
Slice & brown the pork belly
Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat a medium nonstick pan (or large for 4 servings) on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.
The USDA recommends reheating cooked pork belly to 140°F.
step 3
Glaze the pork belly
Heat the same pan on medium- high until hot. Add the browned pork belly and curry-soy glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the sauce is thickened and the pork is coated. Turn off the heat.
step 4
Warm the buns & serve your dish
Wrap the bao buns in a wet paper towel. Arrange on a plate in an even layer. Microwave 1 to 3 minutes, or until softened and heated through. Carefully open the buns; fill each with the sweet chili mayo, glazed pork belly, marinated carrots, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like. Serve the finished buns with the smashed cucumber salad on the side. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu