Sweet Adobo Steamed Buns Recipe
If you like dining at Chinese restaurants, you may have encountered steamed buns in their menu. I especially like roast or smoked duck served with steamed buns and sweet peanut butter sauce. I could eat an entire platter of those! Today, I had a sudden craving for steamed buns but didn't have duck meat in my freezer. I did have pork belly, though. So I thought of slow-cooking the pork, adobo style, with soy sauce, vinegar, garlic and dried basil. Then I added brown sugar to the sauce mixture. While the pork was cooking, I drove to my favorite Asian supermarket and picked up a package of frozen steamed buns, the kind that's open-faced, and some fresh cucumber and cilantro. Craving satisfied!
Servings: 12
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Ingredients
- 1 lb pork belly, sliced into 2-inch cubes
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, peeled and crushed
- 4 dried basil leaves
- 2 tbsps brown sugar
- 1 small fresh cucumber, peeled and sliced
- 1 dozen frozen steamed buns
- Fresh cilantro for garnish
Directions
- In a slow cooker, combine pork slices, soy sauce, vinegar, garlic, basil leaves and sugar.
- Turn slow cooker to "low" and cook for 6-8 hours.
- Place frozen steamed buns in a steamer and cook for a few minutes, just enough to heat and soften the frozen buns.
- Drain the pork of the sauce and discard the basil leaves. Using the back of a fork, mince the pork slices.
- Fill each bun with a couple slices of cucumber and a spoonful or so of the pork. Add fresh cilantro and secure the bun with a toothpick. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 181 | 65% |
| Total Fat 20.11g | 25% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 692mg | 29% |
| Potassium 146mg | 4% |
| Total Carbs 18.98g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.68g | 2% |
| Protein 5.29g | 8% |
