This hearty dish features tender pork belly wrapped in soft, yeasted bread and pan-fried to golden perfection. The savory filling is infused with fennel seeds, crushed garlic, and sliced leeks, creating a rich and aromatic flavor profile that complements the crisp exterior. The addition of red chillies provides a subtle heat that cuts through the richness of the pork fat. Ideal for a comforting lunch or a substantial main course, these fried pork buns offer a satisfying texture contrast between the crunchy outside and the juicy interior. Simple to assemble with quality ingredients, this recipe brings a rustic, homemade feel to your table. Serve warm for the best experience, allowing the flavors to meld beautifully.
Fried Pork Bread
Description
This hearty dish features tender pork belly wrapped in soft, yeasted bread and pan-fried to golden perfection. The savory filling is infused with fennel seeds, crushed garlic, and sliced leeks, creating a rich and aromatic flavor profile that complements the crisp exterior. The addition of red chillies provides a subtle heat that cuts through the richness of the pork fat. Ideal for a comforting lunch or a substantial main course, these fried pork buns offer a satisfying texture contrast between the crunchy outside and the juicy interior. Simple to assemble with quality ingredients, this recipe brings a rustic, homemade feel to your table. Serve warm for the best experience, allowing the flavors to meld beautifully.Ingredients
Directions
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Trim the pork belly, ensuring it is a wide piece for easy rolling, and score the skin lightly if desired.
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Mix flaky sea salt and lightly crushed fennel seeds in a small bowl to create the seasoning rub.
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Finely slice the leek and crush the garlic cloves, then deseed and chop the red chillies.
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Heat oil and butter in a large pan over medium heat and saut&# 195;© the leeks, garlic, and chillies until softened.
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Season the pork belly generously with the salt and fennel mixture, then roll it up tightly.
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Secure the rolled pork with kitchen string to maintain its shape during cooking.
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Fry the rolled pork in the remaining pan juices until golden brown on all sides.
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Transfer the fried pork roll to a baking dish and bake until cooked through and crispy.
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Slice the bread rolls and toast them lightly in the oven or pan.
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Slice the cooked pork roll into thick pieces and fill the toasted bread rolls with the pork and sautéed vegetable mixture.
Nutrition Facts
- Amount Per Serving
- Calories 614.8kcal
- % Daily Value *
- Total Fat 42.5g66%
- Saturated Fat 25.8g129%
- Cholesterol 107.5mg36%
- Sodium 326.0mg14%
- Total Carbohydrate 54.0g18%
- Dietary Fiber 7.5g30%
- Sugars 0.4g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ask your butcher to remove the ribs from the pork belly beforehand to make rolling easier.
If the pork belly is very thick, you may need to adjust the cooking time to ensure it is fully cooked inside.
Serve immediately while the bread is still warm and the pork is hot.
Leftover pork can be stored in the refrigerator for up to three days and reheated in a pan or oven.
