Difficulty: Moderate
Ingredients
Gwa Pao Steam Buns (frozen) found in Asian markets
1lb pork belly (whole)
6 cups water
1/2 cup soy sauce
1 cup mirin ( rice wine)
4 cloves garlic split in two
5 star anise
10 peppercorns
5 scallions cut into 2 inch length
Directions
In a stock pot, add water, soy sauce, mirin, garlic, anise, peppercorns and pork belly. On a low simmer, cook pork belly for 2 1/2 hours, keep the pork covered fully with liquid, adding water if needed. Remove pork belly from liquid and place on a cutting board to cool until easy handling. Slice pork belly into 1/2 inch slices. Discard cooking liquid. In a non stick frying pan on medium heat canola oil, mirin, soy sauce and palm sugar (Sweet Soy Glaze) until sugar melts and start to caramelize, add pork belly slices. Cook for a few minutes on each side, set aside on platter. In a steamer, line with parchment paper for each bun 2x2 inch sheets should work good. Steam buns according to package instructions. Place sweet soy glazed pork belly in the bun with 2 pieces of scallions.
Serves 4
Ingredients for Sweet Soy Glaze
1 tbsp canola oil
1/2 cup soy sauce
1/2 cup palm sugar or light brown sugar
3 tbsp mirin (rice wine)
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