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Latin-Style Pork Belly Bao Bun
Source: The National Pork Board
PREP TIME
360 mins
COOK TIME
180 mins
SERVING SIZE
4
What You’ll Need
- 1 Prairie Fresh® pork belly
- Bao Buns
Rub:
- Salt
- Sugar
- Cumin
- Coriander
- 8 guajillo chili peppers (blistered, peeled)
- 8 cloves garlic (roasted, peeled)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons allspice
- 1 cup cider vinegar
- Salt (to taste)
Directions
- For the Pork Belly: Rub pork belly with salt, sugar, cumin, and coriander on the meat side of the pork belly only.
- Chill for two days in roasting pan.
- Fill roasting pan with water until it is half the belly’s height.
- Roast at 275 F for 3 hours with remaining ingredients.
- Turn up heat to 450 F for 5 minutes, then decrease to 375 F and cook until skin is crisp but not burnt.
- Portion to serve.
