Latin-style Pork Belly Bao Bun

Pork Foodservice
Latin-style Pork Belly Bao Bun
2
13
50

Ingredients

1 pork belly (skin on)
salt
sugar
cumin
coriander
8 guajillo chili peppers (blistered, peeled)
8 cloves garlic (roasted, peeled)
2 poblano chiles (roasted, peeled)
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons allspice
1 cup cider vinegar
salt (To taste)

Directions

11. Pork Belly: Rub pork belly with salt, sugar, cumin and coriander on the meat side of pork belly only
22. Chill for two days in roasting pan
33. Fill roasting pan with water until it is half the belly’s height
44. Roast at 275°F for 3 hours 5.Turn up heat to 450°F for 5 minutes then decrease to 375°F and cook until skin is crisp, but not burnt
55. Portion for service
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