Divide the dough into 12 to 14 equal portions and round each one.Take one portion out, press down to a round wrapper. Scoop around 1 tablespoon Char Siu pork filling to the center. Seal the bun completely and then turn it over. Repeat the process to assemble all the other buns.
As the reputation of the Vietnamese Bo Bun spreads around the world, we are learning to love other variants. Today I’m going to show you the one with lemong
On medium heat saute the pork belly with the shallots, 5 spice powder, garlic and palm sugar, and allow the sugar to caramelize slightly. Pour in the soy sauce, fish sauce, and the coconut water. Turn down the heat, cover and simmer for about 30-40 minutes. After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it directly on the wire rack over the baking tray. Put it back in the oven for 5-10 minutes, until browned. Remove the pork belly from the oven. Allow it to rest for 10-15 minutes.Slice the pork into thin strips about ¼ of an inch thick and add the fish sauce, oyster sauce, sugar or honey, garlic, shallots, lemongrass and salt and pepper. Mix the meat thoroughly and let it marinate for at least 30 minutes but preferably overnight. Skewering the pork keeps the pieces nice and moist.RsVMz70.
bun cha recipe pork belly
