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White mantou with glazed pork belly, haricots verts and red onion

By marinating the pork belly overnight, it becomes a true flavor bomb.

Ingredients

500gpork belly
Coriander
haricots verts
Unagi sauce
Red onion
thinly sliced radish
2white bun

Preparation

  1. Glaze the pork belly with Japanese unagi sauce and let marinate for a day.
  2. Cook the pork belly sous-vide for 17 hours at 67°C.
  3. Blanch the haricots verts in salted water.
  4. Thinly slice the onion into quarter rings.
  5. Chop the coriander with a sharp knife.
  6. Steam the mantou.
  7. Slice the pork belly and sear in a pan.
  8. Place the pork belly in the sliced-open mantou.
  9. Sprinkle the haricots verts, onion, coriander, and radish over the bun.