Lately, I've been eating pork buns in this city from the new hot spot restaurants. Last week, while with friends after our dancercize class, we went shopping at Chinatown and I found frozen steamed buns for Peking Duck. I got so excited because I've always wanted to copy my favorite pork buns from these restaurants.
Tonight was the night to try my own version. It was a hit! We loved them, if I may say so myself.
This is the quick version that I've improvised which delivered a similar result.
1 lb of meaty pork belly cut up half an inch thick (can use pork shoulder as well)
1/2 c of mirin or Aji Mirin (Japanese sweet cooking wine)
1/3 c of soy sauce
5 cloves of garlic peeled and smashed
6 frozen pork buns (comes 12 in a package)
1 Scallion chopped
4-butter lettuce leaves
6-10 pieces of bread & butter pickles
Mayonnaise in a squeezable container
Sriracha hot sauce (comes in a bottle found in various grocery stores)
Combine the first 4 ingredients in a pot. Cover and simmer for about 30 minutes. Stir and cook another 10 minutes. Remove cover and simmer for another 15 minutes till the sauce begin to glaze.
SIMMER THE PORK UNCOVERED IN THE LAST 10 MINUTES TO GLAZE (sauce thickens and separates from the fat)
|Above are the ingredients you need to garnish your pork bun with, plus mayonnaise in a squeeze bottle (not pictured)|
SERVE IT WITH A PIECE OF BREAD & BUTTER PICKLE ON TOP OR SKEWERED WITH A FOOD TOOTHPICK ON TOP OF THE BUN.