Pork Belly Bao

Total Time:
36 hr
Prep:
1 hr 30 min
Inactive:
31 hr
Cook:
3 hr 30 min

Yield:
6 servings
Level:
Advanced

Ingredients
  • 2 cups soy sauce
  • 2 cups brown sugar
  • 3 tablespoons garlic powder
  • 5 green onions
  • 2 pounds pork belly, skin off
  • 1/2 cup roasted peanuts
  • 2 teaspoons raw sugar
  • Vegetable oil
  • 1 clove garlic, crushed
  • 1 tablespoon chopped white onion
  • 1 head preserved mustard greens, chopped
  • 2 tablespoons sweet soy sauce
  • 3 teaspoons cilantro leaves, chopped
  • 6 gua bao (pork belly buns)
  • 3 tablespoons hoisin sauce
Directions
Watch how to make this recipe.
  • Combine the soy sauce, brown sugar, garlic powder, green onions and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Let cool to room temperature. Combine the marinade and the pork belly in a pan, cover and marinate for 24 hours in the refrigerator.

  • Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven. Cook until tender, about 3 hours.

  • Remove the pan from the oven. Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly. Refrigerate for at least 6 hours, or until the pork belly is firm.

  • Crush the roasted peanuts in a food processor or with a mortar and pestle. Mix in the raw sugar. Set aside.

  • Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the garlic, white onions and preserved mustard greens. Saute for 2 minutes. Stir in the sweet soy sauce. Set aside.

  • Slice the pork belly into 3-inch-long blocks, and then cut into 1/2-inch-thick rectangles. Sear on both sides in a little oil until golden brown.

  • Set up a steamer and steam the gua bao until soft and fluffy.

  • Open up the steamed buns. Spread each with 1/2 tablespoon of the hoisin and then top with a slice of pork belly and 1 tablespoon of the preserved mustard green mixture. Sprinkle with 1 teaspoon of the crushed peanuts and some chopped cilantro.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.


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