Char Siu Pork Belly Buns
This recipe from chef Karen Bell of Milwaukee's Bavette La Boucherie is a weekend-long event -- but a fun project that's well worth the effort. Rich, hoisin-glazed pork belly nestles in soft white steamed buns with cilantro and pickled veggies.
Recipe Summary test
You can cool buns completely and freeze in an airtight container up to 2 months. Reheat frozen buns in a steamer 2 to 3 minutes, until puffy, soft and warm.