The Bun Mobile’s Pork Belly

Name: The Bun Mobile’s Pork Belly
Cook time: 38 h
Total time: 38 h
Yield: Serves 4
Ingredients: 4 Vietnamese steamed buns; butter lettuce; 1 cup roasted unsalted peanuts; fresh coriander; ½ cup hoisin sauce; 1 litre water; 1 tablespoon chopped fresh ginger; ¼ cup apple cider vinegar; 1 teaspoon sesame oil; 100 ml usukuchi shoyu; ½ teaspoon black pepper; 200 ml brown chicken stock; 100 ml hinode mirin; 1 teaspoon chilli flake; 2 tablespoons water; pinch salt; 3 tablespoon freshly grated ginger; 2 cup orange juice; 1 teaspoon five-spice; ½ cup sugar; 2 tablespoons kosher salt; 60 grams pickled mustard greens; 100 ml dark soy sauce; 1 kg pork belly (I leave the skin on to enhance the flavour); 4 star anise

Preparation info

Serves
4

Difficulty
Medium
Ready in
38 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

In 2012, veteran chef Harold Fleming and wife Christine started selling handmade steamed buns from The Bun Mobile, Brisbane's first gourmet food truck. Delivering high-end food at street-level prices, The Bun Mobile boasts a fusion of world flavours with an exotic twist all made from local ingredients. Steamed buns can sourced from Asian bakeries.

Ingredients

Main course
Sous vide

Ingredients

Method