BAO BUN HONG KONG
Maurizio Ferrari
Menù Ingredients
2 White bao bun
100 g Fresh pork pancetta
Soy sauce
Honey
Fresh chilli pepper
Chicken broth
1 tbsp Rice vinegar
1 tsp Sugar
Cook the pork belly in the chicken broth for 2 hours together with ginger powder, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. When cooked, dry the pork belly on a towel and let it cool in the refrigerator. Let the pork belly brown in a pan, then add soy sauce, honey, chili pepper, and ginger until the pork belly is caramelized.
