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1
For the atchara: Put the cut papaya into a large bowl, toss with the salt and refrigerate for at least 2 hours, or overnight.
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2
Rinse the papaya with cold water and wring as much water as you can from it (cheesecloth really helps).
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3
Return the papaya to the large bowl and add the bell pepper, onion, carrots, ginger, and garlic.
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4
Bring the vinegar just to a boil in a medium sauce pan.
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5
Add the sugar and stir until it dissolves.
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6
Add the pepper and chile, remove from the heat, and pour the liquid into the bowl.
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7
Toss the vegetables to coat well and portion into sterilized jars.
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8
Seal, let cool and refrigerate at least overnight, but preferably for a few days.
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9
For the banana ketchup: Make the banana ketchup by heating a medium sauce pan over medium heat.
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10
Add the onions and cook until they are translucent and just starting to brown around the edges.
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11
Add the garlic and cook one minute longer.
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12
Add the remaining ingredients and bring back to a simmer.
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13
Blend until smooth with an immersion (stick) blender.
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14
Reduce the heat to a low simmer for 20 minutes.
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15
Portion into sterilized jars, seal, let cool and refrigerate overnight.
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16
For the pork buns: Several hours before you plan to serve (or the day before), braise the pork belly.
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17
Preheat your oven to 275 degrees F. Season all sides with the salt and pepper then wrap the pork tightly in a double layer of heavy duty foil, ensuring that you seal it well enough to prevent leaks.
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18
Cook the pork on the center oven rack for 2 hours.
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19
Remove from the oven and let cool wrapped for 2 hours, then refrigerate.
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20
About 1 hour before youre ready to serve, make the buns.
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21
Cut 10 4-inch square pieces of parchment paper and set aside.
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22
Flour your surface and roll each biscuit into an oval thats about 4 inches long and about 3 inches wide (at the widest point).
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23
Fold the dough in half, put it on a piece of the parchment and set aside.
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24
Repeat this process for the remaining biscuits.
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25
Put about 1 inch of water in a shallow wide pan (with a lid) and elevate a plate or rack in the pan (out of the water) so that it acts as a steamer.
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26
Bring the water just to a boil over medium-high heat.
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27
Working in batches, steam the buns covered for exactly 12 minutes then remove with the parchment to a rack to cool.
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28
Start your grill and prepare for direct cooking over medium heat (about 300 degrees F).
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29
You could also do this in a wok or simply on the cooktop in a saute pan.
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30
(I used my new super-cool T-fal OptiGrill which I am reviewing.
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31
It worked really well for this application.)
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32
Combine 1/2 cup of the banana ketchup and the hoisin sauce in a small sauce pan and warm over low heat, stirring occasionally.
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33
Remove from the heat and set aside.
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34
Unwrap the cooled pork belly and slice to about 1/3 thick and 3 inches long.
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35
Grill the pork belly pieces until they are nicely browned.
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36
Remove the pieces from the grill and immediately brush each piece with the banana ketchup and hoisin mixture.
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37
Put two pieces of the pork belly into a bun, drizzle with some more of the glaze, and top with about 1 1/2 tablespoons of the atchara.
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38
Repeat with the remaining pork and buns.
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39
Serve and enjoy!
