Home Cook: Aoife Cheung's chilli crunch pork belly
Ingredients
Chilli crunch bread rolls
3 cups of strong bread flour
1.5 cups of warm water
1 tbsp of instant yeast
1 tbsp of sea salt
Pork belly
Marinate pork in:
half tsp pepper & salt
half tsp of sugar
tsp dark soy sauce
tsp light soy sauce
tbsp oyster sauce
Pickles
Thinly sliced with:
white rice vinegar
Soy sauce
Sesame oil
Sesame seeds
Method
Chilli crunch bread rolls
Mix them all together and leave it aside for at least 2 hours - do a stretch and fold twice - one after 30 mins and another after an hour - dough has doubled in size.
Pork belly
Pop in air-fryer for 12 mins on 180
When bread is in the oven for 15 mins, pork belly can go into air fryer.
Aubergine - spray oil and salt on aubergine, brush on white miso paste and roast for 15 minutes.
Pickles
When the bread is done, assemble the roll with siracha mayo, aubergine, pork belly, and pickled cucumbers. I like to serve mine with my Asian carrot salad or roasted Asian slaw.
