1 yellow pepper-skinned-finely julienned-held in ice water
1 red pepper-skinned-finely julienned-held in ice water
1 green pepper-skinned-finely julienned-held in ice water
1 bunch of cilantro-finely chopped
4 ea. pizza dough-thawed-portioned into 12 small round 2 oz portions. folded in half-with parchment pieces in between each half to keep from sticking during cooking.
2 Tablespoonswhite vinegar
1 Cup water
1 can non stick spray
Instructions
form burger patties;
combine all in a small bowl, and mix with your hands, until fully incorporated
24 oz ground pork
2 Tablespoonssalt
1/4 Teaspoon ground black pepper
1 Tablespoonschopped cilantro
1 Tablespoonsfinely chopped fresh ginger
for the cilantro aioli;
in a small mixing bowl, combine all the ingredients and reserve until service.
1 Cup extra heavy mayonnaise
1 Cup chopped cilantro
2 limes-juiced
zest from limes above
1 Tablespoonssalt
1/4 Teaspoon ground black pepper
for the pork belly hoisin jam;
start out cooking the diced pork belly bacon in a medium sauce pan, on medium heat until brown and crispy. drain the fat, and add the onion, garlic, and ginger-cook on low until translucent-about 8 minutes. add the remaining ingredients-and cook on low, and reduced by 1/2-about thirty minutes. reserve for service-hold warm.
combine the rice vinegar, the sugar, salt in a medium sauce pan, and place on high-and boil for 3 minutes-until all the sugar and salt are dissolved. chill. drain the remaining ingredients, and place in a small bowl with the chilled pickle liquid, and let sit for 30 minutes.
2 Cups rice vinegar
1 Cup sugar-granulated
1/4 Cup salt
1 carrot-finely julienned-held in ice water
1 yellow pepper-skinned-finely julienned-held in ice water
1 red pepper-skinned-finely julienned-held in ice water
1 green pepper-skinned-finely julienned-held in ice water
1 bunch of cilantro-finely chopped
For the bao buns;
portion the dough into 12 ea. 2 oz balls.
roll each ball into even circles at 1/4 inch height- fold each circle in half-with parchment pieces in between each half to keep from sticking during cooking.
place the white vinegar and water in the bottom of the steamer basket in the bottom of a medium sauce pan with lid, and place on medium heat-until the water-vinegar mixture reaches proper temperature. once hot, spray the bottom of the steamer basket with non stick spray, and place the 12 bao, cover and steam until cooked through-6 minutes.
2 Tablespoonswhite vinegar
1 Cup water
1 can non stick spray
to prepare;
grill each of the portioned pork patties on a preheated high grill-3 minutes per side-or until cooked through.
take the freshly steamed bao buns, open each-take out the parchment paper, and place 1 Teaspoon cilantro aioli in each, topped with the cooked pork patty, 1 Teaspoon of the warm bacon jam, and 1 Tablespoonspickle (drained), and a sprig of cilantro in each.