GUA BAO WITH GLAZED PORK BELLY

• doses: 12 servings
• tempo ativo: 20 minutes
• tempo total: 2 hours 20 minutes

Ingredientes

2 lb pork

6 garlic cloves (chopped)

4 scallion (halved)

1 tsp Chinese five spice powder

2 tbsp rice wine

1/4 cup soy sauce

1/4 cup brown sugar

1 tbsp oyster sauce

1/4 cup ginger (sliced)

1 tbsp frying oil

3 medium carrots (peeled and sliced)

1 medium red onion (thinly sliced)

4 garlic cloves (minced)

1 tbsp white vinegar (9%)

1 tsp salt

1 tsp freshly ground black pepper

1/2 tsp cayenne

1 tsp ground coriander

3 tbsp vegetable oil

1 tsp toasted sesame seeds

12 frozen Bao Buns

Sriracha sauce

Hoisin sauce

1/2 cup roasted peanuts (crushed)

fresh coriander (chopped)

fresh chilli pepper (sliced)

Instruções

Glazed Pork Belly

Place the pork in a medium soup pot, cover with water and bring to a boil.

Skim all the foam from the top, reduce the heat and simmer for 20 minutes.

Remove the pork to a plate to cool and reserve 3 cups of pork stock, discard the rest.

Once pork belly has cooled down, cut it into 1×3 inch slices.

Heat the oil in a dutch oven or heavy bottomed pan on high heat.

Add pork slices and sear on all sides until brown. Then cover it with the reserved pork stock and add all the remaining ingredients for the pork belly.

Bring to a boil, reduce the heat to low and simmer for 2 hours.

Stir and turn the pork pieces every 15 minutes to avoid burning.

Spice Carrot Slaw

In a big mixing bowl combine all the ingredients except oil and set aside.

In a small pot heat up the oil until it just begins to smoke and add to the bowl.

Mix everything to combine and chill in the fridge until ready to assembly.

Assembly

Steam the buns according to the packaging instructions, stuff the pork belly inside the buns, add spicy carrot slaw, sprinkle with crushed peanuts, chopped coriander and slices of chilli pepper.

Add a touch of Sriracha and Hoisin sauces to taste.