“Japanese Big Mac” Pork Belly Buns

“Japanese Big Mac” Pork Belly Buns

By Malcolm Bedell

A s we have mentioned on this site in the past, the pork buns at Pai Men Miyake get into your head. A thick slice of braised, fatty, salty pork belly, nestled lovingly into a pillowy steamed bun, drizzled with gochujang mayonnaise and finished perfectly with a bit of soft lettuce and a tart slice of pickle will have the tendency to leave an impression. What else leaves an impression? That they cost $9 for an order of two. And if you’re dining with a companion, I dare you, dare you! to split an order and eat just one. Even for a light lunch, you’re in for almost $20 bucks before you’ve even had a beer.

Ingredients

  • 1.5 pounds pork belly, boneless and skinless
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 4 1/2 cups water, divided
  • 1/2 cup chicken broth
  • 3 tablespoons mayonnaise
  • 1.5 teaspoons Sriracha
  • Boston lettuce, torn into small pieces
  • Sliced dill pickle chips
Read the whole recipe on From Away