Jamie Oliver

Pork belly buns

Pork belly buns

Makes 40
Cooks In4H 15M plus proving and marinating time
DifficultyShowing off
Nutrition per serving
  • Calories
    792
    40%
  • Fat
    59.1g
    84%
  • Saturates
    22.6g
    113%
  • Protein
    16.7g
    37%
  • Carbs
    47.3g
    18%
  • Sugars
    11.4g
    13%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 2 kg higher-welfare pork belly , skin scored
  • 200 g caster sugar
  • 1 teaspoon black peppercorns
  • 3 star anise
  • 1 bunch of spring onions
  • 2 fresh red chillies
  • 2 punnets of interesting cresses
  • WHEAT BUNS
  • 120 g unsalted butter
  • 2 x 7 g sachets of dried yeast
  • 1 kg strong white bread flour , plus extra for rolling
  • 1 teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • olive oil
  • CUCUMBER PICKLE
  • 1 cucumber
  • 1 tablespoon sugar
  • 100 ml rice wine vinegar
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Method

  1. Make your buns a day in advance (re-steaming them before serving). Melt the butter. Put the yeast in a large bowl with 450ml warm water and leave for a few minutes to do its thing.
  2. Mix in the flour, baking powder, bicarbonate of soda, 2 tablespoons of sea salt and the melted butter until it all comes together, then knead for 10 minutes to a silky dough. Place in an oiled bowl, cover and leave in a warm place to prove for a couple of hours.
  3. Once the dough has doubled in size, knock it back on a floured surface. Split it in half, then, using your hands, roll each into equal-sized logs.
  4. Cut each into 20 small, equal pieces (I find it easiest to cut each into 4, then those smaller pieces into 5). Roll each piece of dough into a ball and place on a lined baking sheet. Cover and leave to prove again for 30 to 45 minutes.
  5. When the buns have risen, knock each back with the palm of your hand, then, using a rolling pin, roll into oval shapes about 12cm long.
  6. Coat a chopstick with a little oil, place in the middle of each bun and fold it over.

    Place a bamboo steamer on a pan over a medium heat and line with greaseproof paper. Steam the buns (in batches) for 10 to 12 minutes, or until light and fluffy.
  7. Leave to cool, then cover and chill overnight. You could make them even further in advance and freeze them until needed.
  8. You also need to marinate the pork overnight. Mix the sugar, peppercorns, star anise and a good pinch of salt in a shallow glass dish or bowl, add the pork, then cover with water. Turn the meat to coat it, then cover and chill overnight.
  9. When ready to cook, preheat the oven to 150ºC/gas 2.
  10. Transfer the pork to a roasting tin with the marinade and cover tightly with tin foil. Cook gently for 2½ to 3 hours, or until tender but not coloured. Remove the meat to cool, leaving the marinade in the pan.
  11. Put the pan of marinade on the hob over a medium-high heat for 20 to 25 minutes, or until syrupy.
  12. Cut the cooled pork into 10 slices, 1cm thick, return to the marinade and set aside.
  13. Next, make the pickle. Score the cucumber by running a fork down the length of the skin, all the way round.
  14. In a serving bowl, dissolve the sugar in a splash of boiling water, and top with the rice wine vinegar. Finely slice the cucumber into rounds, add to the vinegar and leave to marinate.
  15. When ready to serve, place a pan over a high heat and get your steamer ready. Fry the pork slices for 5 to 10 minutes, turning halfway, until golden and sticky, then cut each into quarters.
  16. Trim and finely slice the spring onions, then trim and finely slice the chillies.
  17. Steam the buns for a few minutes until warmed through, then assemble with the pork, pickle, and a sprinkle of spring onions, the cress and chilli.
  18. Delicious served with a range of sauces, such as hoisin, BBQ, ketchup and brown sauce.

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Nutrition per serving
  • Calories
    792
    40%
  • Fat
    59.1g
    84%
  • Saturates
    22.6g
    113%
  • Protein
    16.7g
    37%
  • Carbs
    47.3g
    18%
  • Sugars
    11.4g
    13%

Of an adult's reference intake