MINNEAPOLIS -- Executive chef at Shoyu Sara Johannes will be cooking at the Home and Garden Show happening this weekend, but first she'll be cooking for us live on KARE Saturday.
The 2014 Minneapolis Home and Garden Show is going on now through Sunday at the Minneapolis Convention Center. More than 1,000 experts will be sharing new ideas and practical advice alongside hundreds of exhibits featuring innovative products and services.
Tickets are on sale now at homeandgardenshow.com and can also be purchased at the door.
Sara was also a 'cheftestant' on the popular reality show "Top Chef" and was gracious enough to share a recipe with us.
Slow cooked pork belly bao buns:
Cooking the pork belly:
· Place in a pot deep enough to submerge the belly in
· Make the cooking liquid:
· 1 cup Mirin
· 1 cup Soy Sauce
· 4 cups water
· ½ cup Chinese Rice Cooking Wine (Shao Xing)
· ½ cup Rice Vinegar
· 6 ea. Whole, Peeled Garlic Cloves
· 2 ea. Cinnamon Sticks
· 4 each Whole Star Anise
· 4 TB Black Peppercorns
· 2 ea. Bay Leaves
· 1 TB Red Pepper Flake
· 4 TB Salt
1. Combine all ingredients and stir until well incorporated. Pour over the belly in pot to submerge.
2. Bring liquid to a boil. Reduce the heat to a simmer and cover with a tight fitting lid. Simmer belly for approximately 1 hour, covered on low.
3. Test the Belly by sticking with a fork. Belly should release from fork easily.
4. Cool in braising liquid overnight.
Crisp the Pork Belly:
Cut the chilled belly across the grain into planks approx. 2"x3"x1/2".Crisp the pork belly in a saute pan on medium heat until slightly brown on both sides.Drain on paper towels and keep warm.
Steam a Bao Bun until soft all the way through. Brush with hoisin sauce.Place a piece of the crisped belly in the center of Bao Bun.Top with pickled vegetables, cilantro, and scallions. Serve immediately.