Bao Burger

Ingredients

• burger patties;
• 24 oz ground pork
• 2 Tablespoonssalt
• 1/4 Teaspoon ground black pepper
• cilantro aioli;
• 1 Cup extra heavy mayonnaise
• 1 Cup chopped cilantro
• 2 limes-juiced
• zest from limes above
• 1 Tablespoonssalt
• 1/4 Teaspoon ground black pepper
• pork belly hoisin jam;
• 1/4 pound cured-thick sliced pork belly bacon-diced
• 1/4 Cup hoisin sauce
• 1/2 medium sized onion-small diced
• 3 cloves peeled garlic, small diced
• 2 Tablespoonsfresh ginger, finely diced
• 1 Cup pickle liquid from below
• 1/4 Cup dark brown sugar
• Pickle liquid;
• 2 Cups rice wine 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
• 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.
• 1/4 pound cured-thick sliced pork belly bacon-diced
• 1/4 Cup hoisin sauce
• 1/2 medium sized onion-small diced
• 3 cloves peeled garlic, small diced
• 2 Tablespoonsfresh ginger-finely diced
• 1 Cup pickle liquid from below
• 1/4 Cup dark brown sugar
• for the Pickle;
• 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.