RECIPE
July 3, 2017
THE ASIAN REPORTER n Page 13
These melt-in-your-mouth pork
belly steamed buns will vanish
COMMUNITY
CALENDAR
By The Culinary
Institute of America
Continued from page 10
Phil Mansfield/The Culinary Institute of America via AP
S
teamed pork buns are popping up
on menus across the country, and
it’s no wonder. With their pillowy
softness, rich fillings, and salty-sweet
sauces, they represent everything that
makes Asian cuisines so craveable.
Chinese-style steamed buns, known
commonly as bao, are our most familiar
representation of the dish, though you can
find versions across Korean, Japanese,
and southeast Asian cuisines. Sometimes
the fillings, which can be sweet or savory,
are fully encased in the bun. But we like
this version, where the dough is folded
around the filling like a sandwich.
When it comes to fillings, there are no
limits. Sticky braised pork is a crowd
pleaser, and variations on the theme can
be found on menus around the world. But
chefs are pushing the limits now, filling
their bao buns with anything from fried
chicken to braised beef tongue to bold,
mouth-numbing curries.
The best part of the recipe is eating it,
but as a dinner host, you will most
appreciate the make-ahead quality of each
component. With only a few side dishes —
like simple vegetables or a cold noodle
salad — this dinner will come together in a
flash. Because the pork is so rich, a little
bit goes a long way.
While pork belly may not be a part of
your typical dinner rotation, don’t be
intimidated. It’s the cut we use to make
bacon, and is characterized by layers of
meat and unctuous fat. When cooked
properly, the meat is soft and tender,
almost melting in your mouth.
You may choose to purchase the belly
with or without skin. Even after a long
braise, the skin will retain some chew, so if
that sounds unpleasant, skin off might be
for you.
Braised items are the ultimate
make-ahead item, since they just get
better over time. The key to preparing this
pork belly the day ahead is in the braising
liquid. You’ll submerge the finished pork
in some of the liquid to help keep it moist in
the refrigerator. You’ll reduce the rest to
make a glossy sauce.
Though you may be tempted to prepare
your own steamed buns, there are
excellent store-bought varieties available
at your local Asian market. Since you’ll
probably have to stop there anyway for
some other ingredients, do yourself a favor
and buy the buns (you’ll find them in the
frozen section).
You’ll need to steam the buns just before
serving, but they only take a few minutes.
They can be a bit sticky, so cut strips of
parchment paper to wrap around the
outside of the buns to keep them from
sticking together in your serving dish.
Then sit back and watch them disappear.
This article was provided to The
Associated Press by The Culinary Insti-
tute of America in Hyde Park, New York.
Pork Belly Steamed Buns
Servings: 12
Start to finish: 4 hours (1 hour active)
1/2 cup light soy sauce
1/2 cup dark soy sauce (see note)
1/4 cup Korean soy bean paste (doenjang)
One 1-inch piece fresh ginger, peeled and sliced
1 scallion, cut into 1-inch pieces
1 whole star anise
1 teaspoon ground black pepper
1/4 cup brown sugar, divided use
2 pounds pork belly, with or without skin
12 frozen steamed buns, steamed until soft
Cucumber Salad (recipe below)
In a large Dutch oven, combine the light soy sauce, dark soy sauce, bean paste, ginger, scallion, star anise, pepper, and two
tablespoons of the brown sugar. Stir to combine. Add the pork belly and enough water to cover about halfway up the side of the
meat (about 1 1/2 cups). Bring to a boil over medium-high heat. Reduce to a gentle simmer and cover with a tight-fitting lid.
Simmer for one hour.
Preheat the oven to 350º Fahrenheit. Remove the pork from the heat and set aside to cool slightly. Transfer it to a cutting board
and slice into 12 even slices, about 1/4 inch by three inches. Return the slices to the Dutch oven and transfer, covered, to the oven
and roast until the meat is tender, but not falling apart, about one hour.
Transfer the pork belly to a shallow baking dish or container. Add enough of the braising liquid to cover the meat and set aside
or cover and refrigerate until use. Bring the remaining braising liquid to a boil over medium-high heat. Add the remaining two
tablespoons brown sugar and simmer until the mixture has reduced enough to coat the back of a spoon, about 40 minutes. Strain
through a fine mesh strainer, then cool slightly if using right away, or transfer to a covered container and refrigerate until needed.
Just before serving, preheat the broiler to high. Remove the pork belly from the braising liquid and discard the liquid. Dip each
slice of pork belly into the reduced sauce and arrange in one layer on a foil-lined baking pan. Transfer to the oven and broil until
the sauce begins to caramelize around the edges of the pork, about four minutes.
Fill each steamed bun with a slice of pork and a spoonful of cucumber salad. Serve with the sauce on the side.
Chef’s note: There are many varieties of soy sauce, most of which can be easily purchased at your local Asian market. Light soy sauce
should not be mistaken for “low sodium,” but will instead be specially labelled as “light.” Dark soy sauce might also be labelled as “thick.”
Cucumber Salad
Servings: 12
1 English cucumber, halved and thinly sliced
1 carrot, julienned or shredded
1/4 red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon sesame seeds
In a medium bowl, combine the cucumber, carrot, onion, and garlic. Stir to combine. Add the vinegar, sugar, salt, pepper, and
sesame seeds, and toss to coat the vegetables. Refrigerate for at least one hour, or up to overnight.
Nutrition information per serving of the pork buns: 556 calories (378 calories from fat); 42 g fat (15 g saturated, 0 g trans fats); 54
mg cholesterol; 1,486 mg sodium; 29 g carbohydrate; 1 g fiber; 9 g sugar; 14 g protein.
Nutrition information per serving of the cucumber salad: 9 calories (1 calorie from fat); 0 g fat (0 g saturated, 0 g trans fats); 0 mg
cholesterol; 164 mg sodium; 2 g carbohydrate; 1 g fiber; 1 g sugar; 0 g protein.
INDEPENDENCE DAY FIREWORKS.
“A Capitol Fourth,” a show featuring the nation’s most
spectacular fireworks display broadcast from the West
Lawn of the United States Capitol, celebrates Amer-
ica’s 241st birthday. The telecast airs twice on July 4,
at 8:00pm and 9:30pm. (Photo/John Baggaley, cour-
tesy of the Public Broadcasting Service)
“Big Pacific”
July 19, 8-9pm; repeats July 21, 1-2am;
Oregon Public Broadcasting (OPB). Watch
“Behind the Scenes,” the final episode of “Big
Pacific,” a five-part series about the Pacific
Ocean. To verify showtimes, call (503) 293-1982
or visit <www.opb.org>. To view past episodes,
visit <www.pbs.org/program/big-pacific>.
Scholastic Summer
Reading Road Trip
July 22, 10am, Third Place Books (17171
Bothell Way NE, Lake Forest Park, Wash.).
Attend the Scholastic Summer Reading Road
Trip, a mobile reading festival aimed at families
with children age 12 and younger. The event
features crafts, activities, giveaways, costume
character appearances, and author/illustrator
signings, including a special appearance by
Kazu Kibuishi of the Amulet series. For info,
call (206) 366-3333 or visit <www.thirdplace
books.com>.
Community Care Festival
July 22, 11am-3pm, Immigrant and Refugee
Community Organization (10301 NE Glisan St,
Portland). Attend the annual Community Care
Festival, a free, family-friendly event that
features arts and food from various cultures;
social services and public resources; informa-
tion about neighborhood organizations; blood-
pressure screenings, lead testing, and vision
exams; activities for youth; entertainment; and
more. For info, call (503) 234-1541 or visit
<www.communitycarefestivals.net>.
Globe Trekker
July 22, 8-9pm; repeats July 24, midnight-
1am; Oregon Public Broadcasting (OPB). Watch
“Myanmar,” an episode of Globe Trekker in
which host Megan McCormick explores the
previously closed-off country, including Inle
Lake, Shan Palace, Ngapali Beach, the golden
Mahamuni Buddha, and Shwedagon Pagoda —
the most revered Buddhist temple in Myanmar.
To verify showtimes, call (503) 293-1982 or visit
<www.opb.org>.
Sunday Parkways:
Northeast Portland
July 23, 11am-4pm, Woodlawn, Alberta,
Fernhill, and Kunamokwst Parks (Northeast
Portland). Walk and bike through northeast
Portland neighborhoods and parks without
motor traffic during a Sunday Parkways event.
Entertainment and activities take place in the
parks and along the eight-mile, two-way route,
which has no start or finish. For info, call (503)
823-7599 or visit <www.portlandsundaypark
ways.org>.
Zaher Wahab talk
July 26, 7pm, Multnomah Friends
Meetinghouse (4312 SE Stark St, Portland).
Attend a talk by Dr. Zaher Wahab, who is the
current director of graduate studies at the
Center for Teaching and Learning at American
University of Afghanistan. Wahab — a native of
Afghanistan — presents a critical analysis of
the political, military, economic, and cultural
situation in the war-torn country. For info, call
(503) 274-2720 or visit <www.oregonpsr.org>.