Asian Roast Pork in Buns

In a hurry? You can skip the marinating procedure and pressure cook meat for 20 minutes. Fry, dip in ice, and slice thinly. Steam meat in sauce for only 10 to 15 minutes.

Prep and Cooking Time 1

4 kuapao buns, steamed

For the pickled mustasa topping
1/2 kilo pickled mustasa (mustard greens)
1/2 cup sugar
1/4 cup water

For the peanut sugar topping
2 peanut bars
2 tablespoons sugar

For the meat filling
1 kilo pork liempo (pork belly)
3/4 cup soy sauce
4 teaspoons sugar
2 tablespoons rice wine
1/2 cup green onion
ginger slices
1-1/2 tablespoons cornstarch mixed with 2 tablespoons water
2 teaspoons sesame oil

1  Make the pickled mustasa topping: Wash pickled mustasa in water 6 times. Chop into small pieces and set aside. Boil sugar and water until syrupy. Put in pickled mustasa and boil until mustasa absorbs syrup, about 10 to 15 minutes. Drain excess syrup.

2  Prepare the peanut sugar topping: Crush peanut bars into fine grounds and mix in sugar. Transfer to a small bowl.

3  Make the meat filling: Marinate pork in soy sauce for 30 minutes.

4  Heat enough oil to cover pork in a frying pan. Deep fry pork until golden brown then remove and immediately dip in a bowl of ice, skin side down for 15 minutes. This is done to form a crust.

5  Slice pork thinly and place in a heat-proof serving dish. Mix together sugar, rice wine, green onion, ginger slices and remaining soy sauce from marinade in a bowl and pour over meat. Steam meat in high heat for 30 to 40 minutes or until tender.

6  When cooked, get liquid from meat and put in a small saucepan. Discard ginger slices. Thicken sauce with cornstarch mixture and add sesame oil.

7  To arrange, slice each kuapao bun mid-way and put a slice of meat. Top with pickled mustasa, peanut sugar mixture, coriander and drizzle hot sauce. Serve immediately with sauce on the side.

Shopping tip:  Cuapao buns and pickled mustasa are available in Chinese specialty stores (such as Wei Wang along Wilson Street in San Juan) and in some supermarkets. If pickled mustasa is not available, use fresh mustard leaves. Chop them into small pieces and blanch in salted water just until soft.

Photography by Ocs Alvarez

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