Braised Pork Belly Bao
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Peanut Oil1 tbsp
Dark Soy Sauce1 cup
Vegetable Stock4 tbsps
Light Soy Sauce1 tbsp
Rice Wine (shaohsing)1 tbsp
Peppercorns (sichuan)4 sprigs
Cilantro (fresh, chopped)1 cup
Mirin1 cup
Rice Vinegar1 tbsp
SugarDirections:
1
For the pork belly: Bring a Dutch oven or heavy-bottomed pot of water to a boil
2
Add the pork belly and simmer for 30 minutes
3
Remove from the pot, rinse under cold water and then dry with some paper towels
4
Slice the pork into 3 even pieces and set aside
5
Heat a wok over high heat and add the peanut oil
6
When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown
7
When the pork is browned, add the dark soy and stir-fry for another 2 minutes
8
Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer
9
For the sauce: In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside
10
Reheat the wok and add the peanut oil
11
When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds
12
Add in the sauce and bring to a boil
13
Remove from the heat and pour the sauce over the pork
14
Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil
15
Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours
16
Check the pot occasionally to be sure that the water hasn't completely evaporated
17
Remove the pork from the steamer and transfer all of the juices from the pork into a small wok or pan
18
Bring to a boil over medium-high heat and stir in the cornstarch slurry
19
Cook for 1 to 2 minutes to thicken the sauce
20
In a mortar and pestle, crush the peanuts, or finely chop them with your knife
21
Combine the peanuts and brown sugar; set aside until ready to serve
22
Slice the pork belly
23
Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, Quick Cucumber and Shallot Pickle, scallions and fresh cilantro
24
Put the cucumbers and shallots in a medium bowl
25
In a small saucepan, add the mirin, rice vinegar and sugar
26
Bring to a simmer over medium heat and stir until the sugar dissolves
27
Remove from the heat and let cool
28
Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving