Super Bowl XLVII is Sunday night and if you’re hosting a party, you’re going to want to try out these recipes from Chef Bill Fuller!

Soba Pork Belly Buns

• 8 ea. Steamed buns, frozen
• Braised Pork Belly
• Cucumber Salad
• Salt and pepper
• Lime wedges

1. Heat a heavy skillet over medium heat.

2. Heat bamboo steamer with water filling the bottom chamber.

3. Place buns in a hot bamboo steamer. Steam until soft.

4. Meanwhile, brown Braised Pork Belly on both sides in a skillet.

5. Remove buns from steamer. Place a slice or two of Braised Pork Belly on each bun. Top with Cucumber Salad.

6. Squeeze lime over. Eat!

Braised Pork Pelly – should be done the day before

• 2 pounds fresh pork belly
• 2 Tbs sugar
• 2 Tbs kosher salt
• 1 Tbs ground Szechuan peppercorns
• ¼ C. yellow onions, rough chopped
• 3 ea. Garlic cloves, peeled
• ½ C. pineapple juice
• 2 Tbs soy sauce
• ¼ C. water

1. Score the fat on the pork belly.

2. Season generously with the salt, sugar, and Szechuan peppercorn.

3. Place on a rack in refrigerator overnight.

4. Remove from rack and place atop onions and garlic in roasting pan. Place in preheated 450º oven.

5. Roast until golden brown.

6. Add remaining ingredients to pan.

7. Cover pan with foil. Reduce heat to 300º. Return pan to oven and allow to cook for two hours.

8. Remove from oven.

9. Let the belly cool completely in the liquid

10. Remove and slice

Cucumber Salad

• 1 ea. English cucumbers
• 1 Tbs. Kosher salt
• ½ “ Ginger, fine julienne
• 2 Tbs. Rice vinegar
• ¼ C Sugar
• 1 Tbs. Sambal Olek
• 1 tsp. Sesame oil
• 1 tsp. Szechuan peppercorns

1. Seed and quarter cucumbers. Slice on a bias.

2. Toss with kosher salt. Allow to wilt in a strainer.

3. Add ginger, Sambal, vinegar, sugar, and oil.

4. Toast Szechuan peppercorns in a dry skillet until aromatic. Add to salad.

5. Allow to rest.

Soba Shiitake Buns

• 8 ea. Steamed buns, frozen
• 16 ea. Shiitake caps
• Approx. 2 Tbs. Mushroom soy
• 3-4 Tbs. Butter
• 1 tsp. chopped garlic
• 1 tsp. minced ginger
• 3-4 ea. Scallions, sliced thinly into rings
• Sweet soy
• Black pepper
• Fresh basil
• 1 C. Bean sprouts
• Lime wedges

1. Heat a skillet over medium heat.

2. Drizzle shitakes with mushroom soy and allow to marinate a few minutes.

3. Heat bamboo steamer with water filling the bottom chamber.

4. Place buns in a hot bamboo steamer. Steam until soft.

5. Melt butter in skillet. Add garlic, ginger, and scallions and allow to become aromatic.

6. Add shiitakes and cook until tender.

7. Jam fresh basil into a hot bun. Add shiitake and bean sprouts

8. Squeeze lime over the filling.

9. Eat!