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  • Sweet Adobo Steamed Buns

    1 vote
    Sweet Adobo Steamed Buns
    Servings: 12
    by Rene Astudillo
    112 recipes
    >
    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!

    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

    1. In a slow cooker, combine pork slices, soy sauce, vinegar, garlic, basil leaves and sugar.
    2. Turn slow cooker to "low" and cook for 6-8 hours.
    3. Place frozen steamed buns in a steamer and cook for a few minutes, just enough to heat and soften the frozen buns.
    4. Drain the pork of the sauce and discard the basil leaves. Using the back of a fork, mince the pork slices.
    5. 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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