Pork Belly Egg and Cheese Bao Buns
A twist on bacon egg and cheese that uses bao buns and slow cooked pork belly
Servings: 4 buns
Calories: 1187kcal
Equipment
Ingredients
Pork Belly
- 1.5 pounds boneless pork belly cut into large cubes
- 3/4 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/4 teaspoon celery salt
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/4 cup bbq sauce
- 1/2 cup cider vinegar
Sandwich
- 4 lotus leaf bao buns frozen or homemade
- 4 eggs
- 4 slices cheddar cheese
- hot sauce
Instructions
- Preheat oven to 300.
- Toss the pork belly and all the seasonings and liquids together in a bowl. Pour it onto a baking sheet and spread the pork out evenly with the fatty side up.
- bake for an hour and a half, then flip the pork. Bake until tender, about 2 more hours, flipping every half hour to allow all the edges to brown.
- Steam the buns (from frozen or from above linked recipe)
- Add the cheese to the buns but keep them in the steamer turned off so that the cheese can melt.
- Fry the eggs your favorite way. I did sunny side but made some scrambled too.
- Add two pieces of pork to each bun, then the egg, then hot sauce, and serve.
Nutrition
Calories: 1187kcal | Carbohydrates: 33g | Protein: 34g | Fat: 102g | Saturated Fat: 38g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 45g | Trans Fat: 0.02g | Cholesterol: 303mg | Sodium: 1176mg | Potassium: 479mg | Fiber: 1g | Sugar: 11g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 4mg