Taiwanese Pork Belly Buns

One of the most popular comfort foods in Taiwan

Preparation	Cooking	Ready in	Yield
15 minutes	Two hours	Two hours and 15 minutes	Two servings

Ingredients

Name	Quantity
Gua bao buns	8 units
Vegetable oil	1 tbsp
Soy sauce, light	3 tbsp
Soy sauce, dark	3 tbsp
Rice wine	2 tbsp
Pork belly, lean	1 lb
Ginger, fresh	2 in
Garlic	4 clvs
Spring onion	2 units
Green onions	0.5 cu
Star anise	2 clvs
Brown sugar	2 tbsp
Cilantro, fresh	1 oz
Kosher salt	1 tsp
Black pepper	1 tsp

Directions

1. Cut pork belly into 1.5 inch cubes.
2. Boil for 3-4 minutes and drain water.
3. Cook pork belly on medium high to brown for 4-5 minutes.
4. Add brown sugar and caramelize on low to evenly coat pork belly for a few minutes.
5. Add soy sauces, rice wine, and stir until sauce thickens to glaze, 4-5 minutes.
6. Add one cup of water.
7. Add aromatics including spring onion, garlic, star anise, and ginger slices,
8. Bring to boil on high heat.
9. Simmer on low for 50-60 minutes until tender.
10. Strain off top layer of fat and remove aromatics.
11. When liquid is reduced to a thick sauce, turn heat on high and begin searing pork until crispy.
12. Season with salt and pepper to taste.
13. Steam gua bao buns.
14. Slice green onions and cilantro.
15. Serve pork belly with buns, scallions, and cilantro.
16. Enjoy!