Pork Belly Bao

Ingredients:

• 1.5 pounds (680g) pork belly, skin-on
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) rice wine or Shaoxing wine
• 2 tablespoons (25g) brown sugar
• 4 cloves garlic, minced
• 1 inch (2.5cm) piece of ginger, sliced
• 6 star anise pods
• 12 bao buns
• 1/2 cup (120ml) hoisin sauce
• 1/2 cup (50g) pickled vegetables (such as radish and carrots), thinly sliced
• 1/4 cup (10g) fresh cilantro leaves

Instructions:

1. In a large pot, combine soy sauce, rice wine, brown sugar, garlic, ginger, and star anise. Bring to a simmer over medium heat.
2. Add the pork belly to the pot. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is tender and easily pierced with a fork.
3. Remove the pork from the pot and let it rest until cool enough to handle. Slice the pork belly into 1/4-inch (0.6cm) thick pieces.
4. While the pork is cooling, steam the bao buns according to package instructions, usually about 5-10 minutes in a steamer basket over boiling water until soft and warm.
5. To assemble, open each bao bun and spread about 2 teaspoons (10ml) of hoisin sauce inside.
6. Place a slice or two of pork belly inside each bun, followed by a few pieces of pickled vegetables.
7. Garnish with fresh cilantro leaves before serving.

Notes:

Pork belly can be prepared a day in advance and refrigerated, then warmed before serving. For extra flavor, sear the pork belly slices in a hot pan for a minute on each side before placing in the buns. Serve immediately while buns are warm and soft. For a spicier kick, add sliced fresh chili or a drizzle of sriracha to each bun. Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.