METHOD
For the bun:
- Mix all the ingredients with a blender, let the mixture rest for at least an hour. Preheat a muffin tin to 180 degrees with a small amount of oil. Fill the molds halfway and bake for 30 minutes.
For the stuffing:
- Cook all the ingredients for an hour and a half. Chop the pork belly into small 1cm cubes. Strain the broth and reduce by ¾. Mix the meat with the sauce and fill the buns.
RECIPE INFORMATION
Serves: 2
INGREDIENTS
3 eggs
90gr flour
100ml milk
1 teaspoon of cuttlefish ink
50gr Chacon blood sausage
400gr pork belly
1 onion
1 brunch of coriander
4 cloves of garlic
100ml soy sauce
1l water
Allergens highlighted in bold.
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