Yesterday, I made pork belly steamed buns for family meal! I think it’s my last time planning/cooking family meal for awhile because I am now being rotated to the upstairs Private Events team.
I like to make more complex family meals on Friday/Saturday because that’s when the restaurant’s staff is at its highest and more people can enjoy my food.
I seared the pork bellies the night before and marinated them with the cooled down braising liquid. The day of, everything was brought to a simmer and placed in a 250°F convection oven for 3 hours, then pressed, in order to get nice, cuttable blocks.
I wasn’t able to get a good picture because by the time I realized that I forgot to take the picture, my plate was already half-eaten.
The pork bellies were served with steamed open buns, rice with Chinese pork sausage, pickled cucumber, sauce made from the braising liquid, and a Napa cabbage coleslaw with miso vinaigrette.