Serious Eats: Recipes

Pork Belly Buns with Spicy Mayo, Scallions, and Pickled Bean Sprouts

[Photographs: J. Kenji Lopez-Alt]

These buns combine spicy mayo, scallions, and pickled bean sprouts. They'd also be great with some hoisin sauce and sliced scallions or sweet Japanese mayo and shredded lettuce.

Note: Folded Chinese-style steamed buns can be found in the refrigerated or frozen section of most Chinese markets. To reheat, first allow buns to thaw to room temperature in their packaging (if frozen). Transfer six to a large microwave-safe plate and cover with a double layer of damp paper towels. Microwave at high power until hot, about 1 1/2 minutes. Repeat with remaining buns. Alternatively, buns can be reheated in a bamboo steamer set over a wok of simmering water. If you don't have a blowtorch, pork belly slices can be charred by arranging on a foil-lined baking sheet and placing 2-inches from a preheated broiler until crisp and brown. Flip slices and repeat to brown second side.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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