Pork Belly Bao Recipe

Pork Belly Bao Recipe

Recipe provided by Fat Choy

• Difficulty: Advanced
• Servings: 6 portions
• Total Time: 1 day 11 hr 30 min (includes cooling, marinating, and pressing)
• Active Time: 1 hr 30 min

Nutritional Information Per Serving

Serving Size: 1 of 6 portions
Calories: 1291
Total Fat: 94 g
Saturated Fat: 31 g
Carbs: 85 g
Fiber: 4 g
Sugars: 54 g
Protein: 30 g
Cholesterol: 109 mg
Sodium: 5372 mg

Ingredients

• 2 cups soy sauce
• 2 cups brown sugar
• 3 tablespoons garlic powder
• 5 green onions
• 2 pounds pork belly, skin removed
• 1/2 cup roasted peanuts
• 2 teaspoons raw sugar
• Vegetable oil
• 1 crushed garlic clove
• 1 tablespoon chopped white onion
• 1 head preserved mustard greens, chopped
• 2 tablespoons sweet soy sauce
• 3 teaspoons chopped cilantro leaves
• 6 gua bao (steamed pork belly buns)
• 3 tablespoons hoisin sauce

Cook Mode: Keep screen awake

Instructions

1. Imagine the irresistible melt-in-your-mouth tenderness of pork belly wrapped in fluffy bao bunsnow make it happen! Mix soy sauce, brown sugar, garlic powder, green onions, and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Cool to room temperature, then marinate pork belly in the mixture. Cover and refrigerate for 24 hours for maximum flavor infusion.
2. Preheat oven to 300F (150C). Bake pork belly in its marinade until fork-tender, about 3 hours. Your kitchen will fill with mouthwatering aromas!
3. Remove from oven, top with another pan weighted down with canned goods, and chill for at least 6 hours until firm and perfectly pressed.
4. Grind roasted peanuts with raw sugar using a food processor or mortar and pestlecrunchy perfection awaits.
5. Heat 1 tablespoon vegetable oil in a saut pan over medium-high. Saut crushed garlic, white onion, and chopped preserved mustard greens for 2 minutes. Stir in sweet soy sauce and set asidethis tangy relish elevates every bite.
6. Cut pressed pork into 3-inch blocks, then slice into 1/2-inch pieces. Sear in a little oil until golden and crispy on both sides.
7. Steam gua bao buns until soft and fluffy, ready to embrace their delicious filling.
8. Assemble your masterpiece: Open each bun, spread with 1/2 tablespoon hoisin sauce, add a pork slice, 1 tablespoon mustard greens, 1 teaspoon crushed peanuts, and cilantro. Bite in and savor the explosion of sweet, savory, crunchy bliss!

This pro-chef recipe from Fat Choy hasn't been home-testedbring your A-game and impress everyone at the table!