Pork Belly Bao
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
38
Spice
58
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Soy Sauce2 cups
Brown Sugar3 tbsps
Garlic Powder910 g
Pork Belly (skin off)1 cup
Roasted Peanut2 tsps
Raw Sugar1 clove
Garlic (crushed)1 tbsp
White Onion (chopped)2 tbsps
Sweet Soy Sauce3 tsps
Cilantro Leaves (chopped)3 tbsps
Hoisin SauceDirections:
1
Watch how to make this recipe
2
Combine the soy sauce, brown sugar, garlic powder, green onions and 4 cups water in a pot
3
Bring to a boil over high heat, stirring occasionally
4
Let cool to room temperature
5
Combine the marinade and the pork belly in a pan, cover and marinate for 24 hours in the refrigerator
6
Preheat the oven to 300 degrees F
7
Set the pan with the pork belly and marinade in the oven
8
Cook until tender, about 3 hours
9
Remove the pan from the oven
10
Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly
11
Refrigerate for at least 6 hours, or until the pork belly is firm
12
Crush the roasted peanuts in a food processor or with a mortar and pestle
13
Mix in the raw sugar
14
Set aside
15
Heat 1 tablespoon oil in a saute pan over medium-high heat
16
Add the garlic, white onions and preserved mustard greens
17
Saute for 2 minutes
18
Stir in the sweet soy sauce
19
Set aside
20
Slice the pork belly into 3-inch-long blocks, and then cut into 1/2-inch-thick rectangles
21
Sear on both sides in a little oil until golden brown
22
Set up a steamer and steam the gua bao until soft and fluffy
23
Open up the steamed buns
24
Spread each with 1/2 tablespoon of the hoisin and then top with a slice of pork belly and 1 tablespoon of the preserved mustard green mixture
25
Sprinkle with 1 teaspoon of the crushed peanuts and some chopped cilantro