Thornhill Farm Steamed Pork Bun

by Chef Patrick Feury

Patrick Feury's Steamed Pork Buns 2

3 lb            Pork Belly Skin Off
2 cups       Kosher Salt
2 cups       Dark Brown Sugar
2 Bunch    Scallions
3 ec.           Star Anise
3 inch        Peeled Ginger Sliced
2 cups        White Wine
4 cups        Water
1 cup          Soy Sauce
1 tbsp         Mushroom Soy
4 oz            Soy Bead Oil


Mix the Kosher salt and the dark brown sugar together and In a sheet pan lay half the sugar / salt mixture down on the sheet pan. Then lay the pork belly on top. And rub the other half of the salt / sugar in top of the pork belly. Let sit for 24 hours, in the refrigerator below 40 degrees.

When it’s cured wash all the excess salt and sugar off the pork belly. Then you will roll it up and thigh it with a butcher knot and truss it tightly.

So that is a In a 2 gallon pot get hot on the stove add the oil then the scallions, ginger, and star anise cook with no color until the scallions are wilted. Then add the white wine and bring to a boil. Then add the water, soy and mushroom soy. Place the pork belly into the liquid then bring to a simmer and cook for about three hours. You will know when it’s done when you can stick a fork in it and it pulls out very easily. Remove from the liquid. You can save the liquid and freeze it for next time you make pork belly.

Ready to slice and place on steamed bun, I like a little iceberg lettuce and spicy mayo.