22
Apr
Remove from heat set aside until ready to be used. I used 20 and froze the other half.
The recipe I used made over 40 buns.
Pork belly bun recipe. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches brown the pork belly well then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to.
Add pork belly slices to a pan with stock ginger garlic rice wine and sugar. Simmer for 2 hours until tender. Drain and slice into small chunks.
At the same time as youre steaming the bao buns you can start frying the pork belly. Fry in a pan. Add buns cover steamer and cook until buns are heated through and fluffy about 3 minutes.
Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top pork belly with a pinch of the chopped cilantro and a sprinkle of the peanut powder. To Make Sweet Sauce.
Strain 2 cups 250ml of the braising stock into a small saucepan add 2 tablespoons each of light soy sauce and sugar. Remove from heat set aside until ready to be used. What is Gua Bao.
Gua bao 割包刈包 also known as pork belly buns or simply bao is a popular street food which originated from TaiwanIt consists of a flat steamed bun folded halfway to hold a piece of braised pork belly. Once the bao buns are done cook the pork belly. Oil and heat a skillet or grill pan on medium-high heat.
Once hot add the pork belly and cook until fully cooked about 3-4 minutes on. Cut the pork belly into large slabs. Place in a pot with enough cold water bring to a boil and continue cooking for 1 to 2 minutes.
Transfer out drain and clean. Heat around 1 tablespoons of oil in. Heat a large thick bottom pot or dutch oven over high heat.
Add pork belly and cook them until nice golden brown edges about 20 minutes. Add onion and garlic into the pork cook all together. Prepare a steam basket set over a wok partially filled with boiling water or use a pasta insert elevated over a pot of water.
Steam the buns to reheat 510 minutes. To portion the pork belly. The recipe I used made over 40 buns.
I used 20 and froze the other half. The trick is to steam them a few minutes to refresh. Do not microwave them they are just not the same.
Another secret with this recipe is that both the pork belly and the buns.