Pork Katsu Bao Bun - Recipe By Chef Trent Scarr

Ingredients

2 bao buns (handmade, but can buy already made)
2 pieces pork belly, crumbed with Japanese breadcrumbs
2 Tbs slaw
60mL ssamjang sauce
2 pieces of chicharron

Slaw:

Fennel
Apple
Carrot
Red onion
Kewpie mayo
Lime Juice

Ssamjang sauce:

30 g ssamjang
30 g gochujang
8 g shallot
10 g garlic
6 g onion
10 g honey
4 g sesame oil
30 g rice vinegar

Method

Pork belly:

Braise pork belly in a master stock for 12 hours at 80 C.

Take out of the stock, cool and cut into rectangle pieces big enough to fit in the bao.

Crumb with Japanese breadcrumbs.

Slaw:

Finely slice the fennel, apple, carrot and red onion.

Mix together in a bowl.

Dress with Kewpie mayo and lime juice to taste.

Ssamjang sauce:

Blend all of the ingredients in a food processor for 3 minutes.

Chicharron:

Steam pork skin for 1 hour.

Dehydrate for 10 hours and then deep fry until crispy.