Pork Belly Sliders with Five-Spice Wonton FriesJuly 7, 2018
Firstly: 0________0 (at the GIF above)
Yes, Pepper has been working extra hard on eliciting maximum food envy from our readers, so you can look forward to (or dread) seeing more animated posts soon. Now back to the food.
Sliders are teeny-tiny burgers that are best consumed when you’re too distracted with what you’re doing (like 9gag-ing) to keep hold on a regular-sized sandwich and chew it properly. People who suck at Math should probably avoid this; sliders usually disappear after 2 or 3 bites, and it’s very easy to lose track of exactly how many you’ve had. With these Chinese-inspired sliders, you’re likely to skip counting altogether.
The pork belly is the key to the addictive quality of this dish. Succulent and tender, you can eat it on its own and reach Nirvana. Tuck it into a fried mantao over a bed of lettuce and drizzle with sweet hoisin for best effect. Before you black out from sheer bliss, don’t forget to make the crispy, spicy wonton fries.
This burger would be more aptly named as “Porn on a Bun”, but don’t take our word for it. As they say, experience is the best teacher.
Pork Belly Sliders with Five-Spice Wonton Fries
Total Time: 45 minutes / Yield: 2 dozen Mantou sliders
Ingredients for the Pork Belly Braise
- 1 kg whole pork belly, boneless
- 1 white onion, peeled and quartered
- 1 medium-sized carrot, peeled and sliced
- 1 bulb garlic, peeled
- 1/2 cup soy sauce
- 1/2 Chinese rice wine
- 1 tsp chicken powder
- 1 tbsp sugar
- 2 liters water
- 50 grams burdock root (optional)
Ingredients for the Hoisin Dressing
- 1/4 cup hoisin sauce
- 1 tbsp water
- 1 tbsp corn syrup
- 1 tbsp soy sauce
Ingredients for the Five-Spice Wonton Fries
- Wonton Wrapper
- Five-Spice Powder
- Oil, for deep-frying
- 24 mantao bread
- 12 pcs lettuce leaves, cut in two
- Oil, for deep frying
Procedure for Pork Belly Braise
- Put all the ingredients in a large pot.
- Boil for 1.5-2 hours or until pork is tender.
- Drain meat from liquid and cool. Set aside.
Procedure for Hoisin Dressing
- Mix all ingredients together.
- Set aside.
Procedure for Five-Spice Wonton Fries
- Cut wonton skin in half and roll into a cigarette. Wet the ends so that it sticks and retains its shape.
- Deep fry for 1-2 minutes, or until golden and crispy.
- Season with salt and five-spice powder.
- Heat oil over medium flame and deep-fry the mantao bread. Drain in paper towels and set aside.
- Slice pork belly into 1/2” thick pieces and pan-fry in a nonstick pan until browned (about 2-3 minutes on both sides).
- Halve the mantao crosswise.
- Layer the lettuce over a slice of pork belly and drizzle with hoisin dressing. Top with the other half of mantao.
- Repeat with the rest of the mantao. Serve with five-spice wonton fries on the side.