Sticky Pork Bao

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 2 hours 5 minutes

食材

1 tbsp olive oil

500–800 g (1 lb 2 oz–1 lb 12 oz) boneless pork belly, cut into approximately 2 cm (¾ inch) slices (or pork rashers/slices)

2 garlic cloves, roughly sliced

1 thumb-sized piece of ginger, roughly sliced into matchsticks

½ cup (125 ml) Shaoxing wine (can be substituted with dry white wine or with water)

¼ cup (55 g) brown sugar

¼ cup (60 ml) tamari or all-purpose soy sauce

1 tsp Chinese five spice

2 star anise

½ cup (125 ml) water

Bao buns

Peanuts, crushed

Spring onion (scallion), finely sliced

Carrot, sliced into batons

Cucumber, cut into batons

Coriander (cilantro) leaves

Chilli, finely sliced

Equal parts sriracha and whole-egg mayonnaise, mixed

步驟

Preheat the oven to 160°C (325°F) (140°C/275°F fan-forced).

Heat the oil in an ovenproof pot over medium–high heat and cook the pork slices for 3–5 minutes, turning regularly until brown all over. Set aside. Do this in batches if needed so that the pork is not overlapping/crowded in the pan.

Turn the heat off. To the same pan, add the garlic and ginger. Cook for 30 seconds in the residual heat. Add the Shaoxing wine, stir for 30 seconds, then add the remaining ingredients.

Return the pork to the pan. Cover with a lid (or double layers of foil) and cook in the oven for 1 hour and 30 minutes.

The pork should be tender enough to break apart with a fork. If not, continue cooking, covered, in 15-minute intervals until it is.

The sauce should be sticky and glaze the pork. If not, simply return the pork and sauce to the stovetop, uncovered, and cook for 2–3 minutes over high heat or until the sauce has reduced to a honey-like consistency.

Serve the pork in the bao buns with all or some of the suggested toppings.

營養

• 卡路里: 822
• 總脂肪: 46.9 g
• 飽和脂肪: 6.6 g
• 反式脂肪: 0 g
• 膽固醇: 1.4 mg
• 鈉: 2152.5 mg
• 總碳水化合物: 73.9 g
• 膳食纖維: 11.9 g
• 總糖: 33.8 g
• 蛋白質: 28.5 g