Pork Buns


By Chef Tyler Austern and Chef Stephen Yen


  • 5# pork belly center cut, skin on
  • 2 white onion, cut in half and bruleed
  • 2 cups soy sauce
  • 3 cups water
  • 5 pcs star anise
  • 1 pc cinnamon stick
  • 6 pcs of cloves
  • 4 pcs garlic, crushed
  • 1 inch pc of ginger, sliced
  • 1 kirby cucumber
  • 2 pc green scallions
  • For the sauce:
  • 1 tsp minced garlic
  • 1 cup hoisin
  • 1 tsp honey

Directions For Buns:

  1. Available at any asian grocery stores, steam for 4 mins and they are ready to go.
  2. Sliced the scallions into thin rings and soak in ice water for at least 30 mins to remove some of the raw heat.
  3. Slice the cucumber about 1/8 of an inch thick, reserve for assembly.


  1. Braise the pork belly for 3 hrs in the braising liquid. Remove and press between two baking trays, using 4-5 plates as a weight. Let it rest in the refrigerator overnight. Remove the next day and slice into 2" X 1" inch rectangles.
  2. Sauce: Combine all ingredients and reserve for assembly.
  3. Steam the buns for 4 mins, heat the pork belly in a skillet with a small amount of oil, place 1 teaspoon of the honey garlic hoisin on the bottom of the bun. Place two cucumber slices down, then two slices of pork, finish with the scallion garnish.
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