Gua Bao - Taiwanese Pork Belly Buns

Ingredients

• Pork belly (1 pound, cut into thick slices)
• Sugar (1/4 cup)
• Soy sauce (1/4 cup)
• Rice wine (1/4 cup)
• Cinnamon stick (1)
• Star anise (2)
• Bao buns (8, steamed according to package instructions)
• Pickled mustard greens (1 cup, drained)
• Coriander (1/2 cup, chopped)
• Ground peanuts (1/4 cup)
• Water (enough to cover the pork)

Instructions

1. In a large skillet or pot, heat the sugar over medium heat until it melts and caramelizes, turning a golden brown.
2. Carefully add the pork belly slices to the pan, browning them on all sides. This will create a rich flavor base.
3. Once the pork is browned, add the soy sauce, rice wine, cinnamon stick, star anise, and enough water to cover the pork belly.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 2 hours, or until the pork belly is tender and infused with the aromatic flavors.
5. While the pork is cooking, steam the bao buns according to the package instructions until soft and fluffy.
6. Once the pork is ready, remove it from the pot and let it rest for a few minutes before slicing.
7. To assemble the Gua Bao, take a steamed bun and fill it with a slice of braised pork belly. Top with pickled mustard greens, a sprinkle of chopped coriander, and a generous amount of ground peanuts.
8. Serve hot and enjoy the delightful combination of flavors and textures!