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Ingredients
- 4 slices Smoked Legacy Maker Pork Belly
- 2 oz Market District Soyaki Sauce
- 4 Lotus Leaf Steam Buns
- 4 slices English Cucumber
- 1oz pickled carrots*
- 1 tbsp Lemon Shallot Aioli (Equal Parts Cindy’s Lemon Shallot Vinaigrette and Mayo)
- 4 cilantro leaves, fresh
- salt and pepper
Instructions
To cook pork belly, heavily season with salt and black pepper. Cook at 225℉ for 4 hours. Cool and slice to fit your steam bun.
*For Pickled Carrots shred carrots and add to boiling pickling brine. (2 parts white vinegar, 2 parts water, 1 part sugar) Allow carrots and brine to cool.
Steam the buns according to manufacturer's instructions. Set aside.
Fry up the pork belly until slightly crisp. Toss in Soyaki Sauce.
For assembly on each bun: open buns and apply ¼ tbsp of aioli.Place 1 slice of cucumber, add ¼ oz of pickled carrots and 1 slice of Glazed Pork Belly. Garnish with cilantro leaves.
Recipe courtesy of Market District, Table and Legacy Maker Meats. Purchase Legacy Maker Meats in the butcher counter at Market District, Carmel.
