Steamed buns with pork belly, cucumber, shrimp crisp and spicy Snøfrisk®

Difficulty: Advanced
Preparation time: 45 min
Cooking time: 240 min
Product in the recipe
Snøfrisk® Natural Read more
Ingredients
  • 4 Servings

    Pork belly

  • 500 g Pork belly
  • Sichuan pepper to taste
  • Salt to taste

    Steamed buns

  • 2.4 dl 37°C water
  • 1.5 tsp instant yeast
  • 1 tbsp oil plus a little extra for brushing
  • 3 tbsp sugar
  • 7 dl all-purpose flour plus a little extra for dusting
  • 0.25 tsp salt
  • 0.5 tsp baking powder
  • 14 squares parchment paper (4"x4")

    Barbecue glacé

  • 1 tbsp olive oil
  • 2 crushed garlic cloves
  • 1 onion chopped
  • 1 red chilli finely chopped
  • 1 tsp crushed fennel seeds
  • 55 g dark brown sugar
  • 300 ml tomato ketchup
  • 50 ml dark soy sauce
  • Salt and pepper

    Crumble

  • 100 g bacon crisp
  • 100 g shrimp crisp (find in Asian supermarkets)

    Snøfrisk® cream

  • 125 g Snøfrisk® Natural
  • 1 tsp korean chili powder
  • 0.5 juiced lime
Here is how you do it

First you will need to prepare the pork belly. We recommend doing this the day before you intend to cook this dish. Rub the pork with plenty of salt and sichuan pepper and allow it to rest in the fridge for a minimum of one night or preferably 24 hours. The next day, cover it with sunflower oil and roast in the oven for 3-4 hours. When the pork belly is soft and tender all the way through, slice into 1cm x 5cm thick slices ready for serving.

Whilst the pork belly is roasting, make the buns. Take the water, yeast and sugar and mix together in a bowl. Allow it to sit for 1 min until the yeast begins to bubble. Next add the flour, baking powder and salt - in that order. Mix very gingerly - or on low with a broad paddle if you’re using an electric mixer - for 2 minutes. If dough sticks to the bowl, add a little more flour, one tablespoon at a time.

Next you’ll need to knead the dough. If you’re using an electric mixer, switch to your dough hook and on a low speed, knead for 4 mins until the dough is clear of the sides of the bowl. If you’re kneading by hand, be sure to dust your counter with plenty of flour and ensure the dough is smooth, supple and clear. Dust your counter with more flour and shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with a clean towel and allow it to prove and rise in a warm, dry spot for 1-2 hours, until it nearly doubles in size.

Once proved, cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. Then roll them out, brush the surface with oil and fold each rolled ball to a half moon shape.

Fill your pot or wok with 5cm of water and place a bamboo steamer on top. Put the buns inside, but don’t turn on the heat yet - instead allow to rest for 10 mins. Then, turn up the heat to boil the water. When you begin to see steam coming up from the top of the steamer, reduce the heat to medium. Allow to steam for 5 minutes and turn off the heat, without opening the steamer. Leave to rest for 1 more minute before opening the steamer and gently lifting the steamer baskets off one another to let the buns cool and be ready to serve.

Whilst the buns rest, make a Barbecue glacé. Heat olive oil in the saucepan, adding onion and garlic and frying until soft and fragrant. Add finely chopped chilli, sugar and crushed fennel seeds, cooking until the sugar has melted. Be sure to stir it often so it doesn’t stick and burn. Add the soy sauce and tomato ketchup, season with salt and pepper and bring to the boil. Simmer for 5 mins, then remove from the heat and set aside to cool.

For the final touches, you need to make a crumble for texture and a spicy Snøfrisk® cream. Take the bacon crisps and shrimp crisps and put into a plastic bag, crushing with your hands. And for the cream, mix 1 container of Snøfrisk® with 1 tsp chilli powder and the juice of half a lime. Then you are ready to serve. Layer slices of pork belly inside each bun and pour on the glacé, spoonfuls of spicy Snøfrisk® cream and finally a dusting of crumble.