learn chef André Pionteke’s recipe
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A soft bread with an enveloping and complex filling. This is the bao proposal from chef André Pionteke, who heads the Kitsune restaurant, in Curitiba. Bao is a well-known Asian street food, with different interpretations and versions prepared in countries in the region. At Pionteke’s house, the name already indicates that the culinary compass points to Japan.
However, the pork bao prepared by the chef brings together flavors from three countries: China, with bao (the bread in the recipe); South Korea, with Kimchi (a generously spicy fermented chard) and Japan, with the inspiration for preparing pork.
Bao brings together two striking and, in some ways, antagonistic characteristics: practicality and complexity. The fact that it is a type of sandwich makes it a practical meal, which can even be consumed during a walk. However, the preparation, ingredients and especially the flavors that the bao wraps in a soft bun are out of the ordinary.
When breaking down the dish, Pionteke highlights the layers of flavor, the combinations of textures and the visual attributes of the recipe. He claims to work with five flavors, with three to four textures and three to four colors. “Among the flavors we have the acid of kimchi, the bitterness of the caramelization of the soy sauce, the umami of the tarê, of the cured meat, of the fermentation, and the salty and sweet of the seasonings”, explains the chef, in detail.
The most striking textures are the softness of the bread, the creaminess of the mayonnaise, the crunchiness of the kimchi and the tender meat of the pork belly. “So, I made the roast pork belly with a taré finish to make it juicier.”
Finally, after all the ingredients complement each other, the colors draw attention. The white bread joins the black of the tarê on a reddish meat, on which the orange of the kimchi and the green of the chives stand out.
According to Pionteke, the pork bao is one of the most requested and praised dishes in the house. “This dish brings together the collection of experiences I have had in life, as well as references from my travels and studies”, he comments.
In this step-by-step guide, the boss teaches the Kitsune classic. It is worth mentioning that the shared recipe is a simplified version, as the restaurant carries out several processes from scratch: the production of bao, kimchi and the curing of meat, for example.
The reader can either choose to carry out these processes, or simplify the preparation by purchasing ready-made baos and kimchi. The kitsune sells the baos to order, other ingredients can be found in Asian food stores and at the municipal market.
Pork Bao
André Pionteke, from Kitsune
Performance4 servings
PreparationEasy
Ingredients
- 150 ml soy sauce
- 160 g roast pork belly (4 slices)
- 60 g of Kimchi
- 4 baos
- 60 g of mayonnaise
- 1 tablespoon Kimchi water
- 1 bunch of chives
- In a pan, place the soy sauce to boil along with the previously roasted pork belly.
- Using a tablespoon, cover the meat with the tarê to coat the meat until heated through.
- In a steamer, heat the baos for approximately 5 minutes. Observation: If you don’t have a steamer, place the bao in a non-stick frying pan, add a little water and cover the pan. In this way, a steam capable of regenerating the bread is created. It has a crust underneath.
- Take the bao and add the pork belly.
- Arrange the Kimchi on top of your belly.
- Mix some of the Kimchi water into the mayonnaise and set aside.
- Finish with chives.
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