Pork Belly Mostarda Bao Bun
Difficulty: Medium | Makes: 4-6 Servings
Try this Latin American twist on a classic pork belly sandwich!
Ingredients
- 1 1/2-2 pounds pork belly
- 1/4 cup salt (67g)
- 1/2 teaspoon dry sage (1g)
- 1/2 teaspoon dry rosemary (1g)
- 1/2 teaspoon fennel seed (1g)
For the Mostarda sauce
- 1 1/2 cups Roland® Amarena Cherries in Syrup (450g)
- 1/3 cup Roland® Balsamic Vinegar (75ml)
- 1/4 cup red wine (60ml)
- 1/2 teaspoon salt (4g)
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice (0.9g)
- 2 tbs Roland® Whole Grain Mustard (30g)
- 4-6 frozen bao buns
- 1 cup arugula
- 1.2 cup Italian parsley, picked from stems
Directions
- Preheat oven to 430 degrees F. Make herb and salt mixture for top
- Score the fat on top of the pork belly in a cross hatch pattern. Season generously with herb and salt mixture and olive oil
- Roast for 30 minutes until the skin on the top is crispy. Reduce heat to 320 degrees F and roast for another 2 hours
- Rest for 20 mins under tin foil then slice
- Mostarda sauce: Combine everything except mustard and cook on medium low for 30 mins. Then add mustard and blend in blender or immersion blender
- To serve, lay the pork belly on the bao bun. Top with mostarda sauce, arugula and parsley
