For the pork belly, I've used leftovers of this recipe
Course Snack
Prep Time 15 hourshrs51 minutesmins
Cook Time 15 hourshrs51 minutesmins
Author Simone van den Berg
Ingredients
Leftover roasted pork bellyin strips or cubes
sliders
pickled cabbage
1/2white cabbagethinly sliced
2clovesof garlicchopped
110grsugar
450mlapple vinegar
2cloves
1tsppepper corns
2pcs of gingerfinely sliced
250mlwater
2tspfennel seeds
1tspmustard seeds
1tspsalt
HOISIN SAUCE
4tbspsoy sauceuse the kind with less salt in it
2tbspof peanut butter
1tbspof honey or molasses
2tspwhite wine vinegar
1/8tspgarlic powder
2ttsp sesame oil
20drops of Chinese hot sauce
1/8tspblack pepper
Instructions
Start with making the pickled cabbage. Cut it as thinly as you can. Mix all the other ingredients well together and make sure the sugar is dissolved. Pour over the cabbage and leave to stand for at least an hour but preferably overnight. (we left it too short and while still delicious, it could have been a bit more pronounced
HOISIN SAUCE
Simply mix all the ingredients together with a sturdy spoon. It might take a while for it to fully blend together so be patient. It will come.
Fry your pork belly in a pan until crispy.
Garnish the buns with the pickled cabbage, ad the pork belly and the hoisin sauce to taste