Wonderful, Flavorful Steamed Pork Buns With a Sticky Glaze!
Difficulty: Easy
Prep Time: 24 hours
Cooking Time: 4+ hours
Ingredients2-3 lbs. pork belly, trim excess fat12 Bao buns, fresh or frozen, thawed (ready to steam)4 cups chicken stock4 cups water1/4 cup white vinegar1 1/2 cups soy sauce1 cup Chinese white wine or Mirin1 1/2 cups brown sugar/ palm sugar8 cloves garlic, sliced1 cup chopped green onions5 slice fresh ginger1 tbsp whole peppercorns1 tbsp Chinese Five spice5 star anise
Condimentsshredded cabbageshredded carrotssliced green onionscucumber or pickled cucumber
Cooking Tools
DirectionsThe first step would be to braise the pork belly. On medium low heat in a Dutch oven pot, add: Pork Belly, stock, water, vinegar, soy sauce, wine, sugar, garlic, green onions, ginger, peppercorns, Chinese Five spice and star anise. Bring liquid to a rolling boil and then reduce heat to low, cover lid and cook for 3-4 hours. Flip pork belly a few time during the cooking process. Remove from heat and let cool to room temperature. Remove pork belly and strain liquid of all debris (discard) and place pork belly back in the strained liquid. Place pork belly in liquid in refrigerator overnight. Remove solidified fat on top of liquid and discard. Remove pork belly from liquid and slice into 1/2 inch slices. Fry pork belly slices for a few minutes on each side on medium heat to crisp up the fat. Use some of the braising liquid to create a glaze for the pork belly. Reduce heat until the glaze becomes sticky. Steam dumpling in the steamer over water in a wok. Steam buns according to the manufacturers directions. Place Pork belly in steamed buns and garnish with the condiments, you may also add more glaze to the pork belly. Serve hot!!Serves 4
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