Gua Bao

Ingredients:

• 1 pound (450g) pork belly, skin-on
• 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) rice wine
• 1 tablespoon (15g) rock sugar or brown sugar
• 3 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1 cup (240ml) water
• 8-10 bao buns
• 1 cup (100g) pickled mustard greens, chopped
• 1/4 cup (30g) crushed peanuts
• 1/4 cup (15g) fresh cilantro leaves

Instructions:

1. Cut the pork belly into 1-inch (2.5cm) wide strips. In a pot over medium heat, add the pork belly and sear until browned on all sides, about 5 minutes.
2. Add soy sauce, rice wine, sugar, garlic, star anise, cinnamon stick, and water to the pot. Bring to a boil, then reduce to a simmer.
3. Cover and let the pork braise for 1.5 to 2 hours, or until the meat is tender and the liquid has reduced to a thick sauce.
4. While the pork is braising, steam the bao buns according to the package instructions, usually about 10 minutes.
5. Once the pork is done, remove the pork belly from the pot and slice into 1/4-inch (6mm) pieces.
6. To assemble, open a steamed bun and place a slice of pork belly inside. Add a spoonful of pickled mustard greens and a sprinkle of crushed peanuts.
7. Garnish with fresh cilantro leaves and serve immediately.

Notes:

For best results, allow the pork belly to marinate for a few hours or overnight before cooking. Gua Bao can be assembled ahead of time but are best enjoyed fresh and warm. Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.