Gua Bao with Pork Belly | By Rookpluim

4 persons | Kamado | Meat | Main dish

Prep time

This recipe was created in collaboration with Rookpluim

• Heat 200 ml of water in a pan and add the salt, sugar, and desired spices. Stir until everything is dissolved.

• Pour this mixture into a large bowl and add 800 ml of cold water. Let the brine cool completely.

• Trim off any loose parts from the pork belly and remove any cartilage or small bones.

• Place the pork belly in a vacuum or ziploc bag, pour in the brine and seal the bag tightly. Make sure there is no air left inside. Optional: inject part of the brine into the meat for deeper flavor.

• Let the meat brine in the refrigerator for 72 hours.

• Cut the cucumber, carrot, and bell pepper into thin julienne strips and mix with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 tsp toasted sesame seeds.

• Roughly crush the peanuts and nachos in a mortar and mix with 2 tbsp fried onions to create a crunchy crumble.

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 100 °C. This recipe uses indirect heat.

• Place the heat deflector and stainless steel grid in the Kamado.

Cook time

• Add two handfuls of smoking wood, such as cherry or apple, to the woodchipper.
   
• Place the pork belly fat side up on the grill and insert a meat thermometer into the thickest part.
   
• Smoke the meat until it reaches an internal temperature of 78 °C. This takes 3 to 4 hours depending on thickness. Add more wood chips if needed.
   
• Remove the pork belly from the Kamado, let it cool and cut into thick slices.
   
• Prepare the Kamado for 220 °C with a half direct/half indirect setup, using the heat deflector and stainless steel grid.
   
• Place a pan with hot water on the indirect side of the Kamado and bring it to a boil.
   
• Place a steam basket on the pan and steam the bao buns for 12 minutes with the Kamado lid closed.
   
• Remove the buns immediately once done. Do not let them cool.
   
• Briefly grill the pork belly slices on the direct side of the Kamado until warm and slightly caramelized.
   
• Remove the meat and brush with a thin layer of hoisin sauce.
   
• Open the steamed bao buns and add a squirt of Sriracha mayonnaise.
   
• Top with the marinated vegetables, a slice of pork belly, and finish with peanut crumble and chopped coriander.
   
• Serve warm, soft, sticky buns full of flavor.

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