Pork Belly Bao Buns

Ingredients

• skin-on pork belly1.5 lb, cut into 2-inch slabs
• frozen folded gua bao buns12
• soy sauce1/3 cup
• dark soy sauce1 tbsp
• Shaoxing wine1/4 cup
• rock sugar or brown sugar3 tbsp
• fresh ginger2 inches, sliced
• scallions4, plus extra to serve
• star anise2 pods
• cinnamon stick1
• Sichuan pickled mustard greens (suan cai)1/2 cup, chopped
• roasted peanuts1/3 cup, crushed with 1 tbsp sugar
• fresh cilantrosmall bunch

Steps

1. 1

   Blanch the pork belly.

   Blanch the pork belly in boiling water for 5 minutes to clean. Drain and pat dry.

2. 2

   Sear the pork belly.

   In a heavy pot, sear the pork belly in its own fat until golden on all sides. Pour off excess fat.

3. 3

   Braise the pork belly.

   Add soy sauces, Shaoxing, sugar, ginger, scallions, star anise, cinnamon, and 2 cups water. Bring to a simmer, cover, and braise on low until fork-tender, 90 minutes. Let rest in the liquid 20 minutes, then slice.

4. 4

   Steam the bao buns.

   Steam the bao according to package directions, usually 8-10 minutes over a rolling boil.

5. 5

   Assemble the bao buns.

   Open each bao and tuck in pork belly slices, pickled mustard greens, a sprinkle of peanut sugar, scallion, and cilantro. Spoon a little braising liquid over each.