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
- 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.
- Preheat oven to 300F (150C). Bake pork belly in its marinade until fork-tender, about 3 hours. Your kitchen will fill with mouthwatering aromas!
- Remove from oven, top with another pan weighted down with canned goods, and chill for at least 6 hours until firm and perfectly pressed.
- Grind roasted peanuts with raw sugar using a food processor or mortar and pestlecrunchy perfection awaits.
- 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.
- 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.
- Steam gua bao buns until soft and fluffy, ready to embrace their delicious filling.
- 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!
