One of the most popular comfort foods in Taiwan
|15 minutes||Two hours||Two hours and 15 minutes||Two servings|
|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|
|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|
- Cut pork belly into 1.5 inch cubes.
- Boil for 3-4 minutes and drain water.
- Cook pork belly on medium high to brown for 4-5 minutes.
- Add brown sugar and caramelize on low to evenly coat pork belly for a few minutes.
- Add soy sauces, rice wine, and stir until sauce thickens to glaze, 4-5 minutes.
- Add one cup of water.
- Add aromatics including spring onion, garlic, star anise, and ginger slices,
- Bring to boil on high heat.
- Simmer on low for 50-60 minutes until tender.
- Strain off top layer of fat and remove aromatics.
- When liquid is reduced to a thick sauce, turn heat on high and begin searing pork until crispy.
- Season with salt and pepper to taste.
- Steam gua bao buns.
- Slice green onions and cilantro.
- Serve pork belly with buns, scallions, and cilantro.
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