Steamed Buns with Honey Sriracha Brussels Sprouts + Crispy Pork Belly

Honey Sriracha Brussels Sprout Steamed Buns with Pork Belly
Honey Sriracha Brussels Sprout Steamed Buns with Pork Belly. Grilled Cheese Social
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 3 steamed buns
Ratings

 In this awesome bao recipe, crispy fried pork belly, a sweet and spicy honey-sriracha sauce, chopped peanuts, and soy sauce glazed brussels sprouts are packed into a light and airy steamed bun. 

(Oh, and FYI, I've written this recipe as if you've got frozen steamed buns on hand - However, if you dare to make them yourself I recommend following {this recipe} from Epicurious or try your hand at this cheater's version from Steamy Kitchen at the bottom of their blog post {here}.

What You'll Need

  •  3 steamed buns
  • 1 thick slice of pork belly
  • oil for frying
  • 1/2 cup brussels sprouts, stems removed and cut in half
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • .5 tbsp chopped peanuts

How to Make It

 1. Begin by preparing the pork belly. Steam the pork belly for a few minutes until it's cooked through. After it's cooked, allow it to cool and dry out. Once it's dry, add it to medium-hot oil and deep fry until crispy. Remove from heat, place on top of a paper towel so the oil can drain, and sprinkle with salt. Set aside.

2. Prepare the brussels sprouts. In a medium sized frying pan, add the oil and the chopped brussels sprouts, interior side down.

Turn the heat to high and let the sprouts brown. Once the interior has browned, add the soy sauce, give it a stir, turn the heat down and cover for a few minutes until the sprouts have softened up. 

3. Next, prepare the steamed buns according to the directions. Whisk together the honey and sriracha and set aside. Gently up each steamed bun and equally distribute the honey-sriracha mixture, the pan-fried brusels sprouts, crispy pork belly, and chopped peanuts. Close sandwiches and serve immediately.