Sunday Dish: Pork Buns from Chef Stephen Yen and Chef Tyler Austern of The Chester

Sunday Dish: Pork Buns from Chef Stephen Yen and Chef Tyler Austern of The Chester

Ingredients

5# pork belly center cut, skin on

2 white onion, cut in half and bruleed

2 cups soy sauce

3 cups water

5 pcs star anise

1 pc cinnamon stick

6 pcs of cloves

4 pcs garlic, crushed

1 inch pc of ginger, sliced

1 kirby cucumber

2 pc green scallions

For the sauce:

1 tsp minced garlic

1 cup hoisin

1 tsp honey

Buns

Instructions

Pork Belly:

1. Braise the pork belly for 3 hrs in the braising liquid.
2. Remove and press between two baking trays, using 4-5 plates as a weight.
3. Let it rest in the refrigerator overnight.
4. Remove the next day and slice into 2″ X 1″ inch rectangles.

 

Sauce:

Combine all ingredients and reserve for assembly.

Assemble:

Steam the buns for 4 mins

Heat the pork belly in a skillet with a small amount of oil

Place 1 teaspoon of the honey garlic hoisin on the bottom of the bun

Place two cucumber slices down

Then two slices of pork

Finish with the scallion garnish

 

ABOUT THE CHESTER:

The Chester, with locations in both Meatpacking and Midtown, is a restaurant, bar and full-service event venue that offers inspired traditional American cuisine, stylish décor, and a lively atmosphere. Modern American brasserie meets local social hall throughout the space which is designed to bring guests together any time of day with a breakfast, lunch, dinner or brunch.