Skip to main content

Spiral sweet potato steamed buns roasted pork belly burger




At times when we are in a hurry, hamburgers are one of the easiest foods to eat while on the go. No matter what time it is, whether it's breakfast, lunch, or dinner, we grab a burger and might throw in some fries and a soda to go with it. But what really makes a burger taste so delicious? 

Burgers are a treasure. Each layer has a different taste, which is delicious. It tastes better when all the ingredients are assembled together. When you take a big bite, the feeling in your throat when you eat and swallow the burger. Everything is filled into your mouth. The meat and the sauce are just like icing on the cake. The lettuce blooms brilliantly surround the meat and the bread. How can you not love it?

Today, let me show you how to make a burger with a steamed bun. The method of assembling the burger is the same as a western burger but the taste is different. What makes my burger apart from other burgers is that I don't use bacon or ham. I used roasted pork belly. A homemade charcoal roasted pork. A piece of meat with three textures. First, you will feel the crispy skin, secondly, you will feel the softness of the fat but not greasy, and finally, you will feel the sweetness of the lean meat. It tastes heavenly.


I have a sunny side up with my burger. So, I am not using ketchup or mayonnaise for my burger. When you bite the egg, the egg yolks flow out, turning out a delicious sauce for my burger. Drizzled my homemade chili sauce with shrimp paste on the roasted pork belly. Burger lovers should try out this recipe.




INGREDIENTS

. 5 pcs steamed buns (you may check on my spiral steamed bun recipe blog) spiral steamed buns

. 5 sunny side up 

. 1 big tomato (sliced)

. Some lettuce

. Roasted pork belly (sliced into 2"x3") You may substitute with ham or bacon)

. homemade chili sauce (you may substitute with ketchup or mayonnaise)


METHODS


1) Cut the steamed buns into half lengthwise before you steam them. It is hard to cut when the bun is still hot. Spread with butter if desired.

2)  Assembles with lettuce, sliced tomato, roasted pork belly, sunny side up, and sliced cheese. I placed 2  layers of roasted pork on my burger. You can assemble it any way you like.

3) Drizzle a little homemade chili on the roasted pork.

4) Top it with the other half of the steamed buns. Now it's done!


I hope my guide is useful to you. Enjoy!

Labels:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more

Ginkgo Bean Curd and Barley Sugar dessert (白果腐竹薏米糖水)

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso...
Post a Comment
Read more