Deconstructed Braised Bacon Chinese Steam Bun
Recipe by student chef Samantha Lone participating in Jeunes Chefs Rôtisseur competition.
Slow-Braised Bacon, Seared Crispy, Served on Bao
Jones Dairy Farm Cherrywood Smoked Bacon Slab braised low and slow in white wine, soy sauce, ginger, garlic, and Chinese five spice until fork-tender, then scored, seared crispy, and served on steamed bao buns. Created by student chef Samantha Lone for the Jeunes Chefs Rôtisseur competition, this is a refined, globally inspired concept built for an upscale dinner menu.
Ingredients
- 16 oz. Jones Dairy Farm Raw Half Slab Cherrywood Smoked Bacon
- 2 oz. soy sauce
- 6 oz. white wine
- 1 inch thumb fresh ginger, crushed
- 12 garlic cloves, crushed
- 1 tsp. red pepper flakes
- 1 tsp. Chinese five spice
- 2 oz. brown sugar
- Bao dough
Directions
Combine all ingredients together in a 4″ metal 1/6 pan. Cover with foil. Bake at 375°F for 1.5 hours or until tender enough for a skewer to easily pierce without any resistance.
Let cool.
Square off the slab and then divide into four equal portions. Score the top of the portions in a diamond pattern. Sear the scored side of the bacon until crispy.
Flip portions over and return to the oven to heat throughout.
Serve on top of the finished bao bun. (For full recipe, click here.)
This recipe features
Raw Half Slab Cherrywood Smoked Bacon
This recipe features
Raw Half Slab Cherrywood Smoked Bacon
