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

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.