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buns pork belly knob ginger garlic scallions anise cinnamon Szechuan peppercorns chilies soy sauce sugar rice wine salt vegetable oil fresh cilantro peanuts
Viewed: 42 - Published at: 5 years agoIngredients
- package 12 folded steaming buns (can be found in larger Asian groceries, refrigerator aisle)
- about 1 1/4 lb strip pork belly, preferably boneless
- for the braise:
- 1-inch knob ginger, cut to big strips
- 5-6 cloves garlic, smashed
- 3-4 scallions, roughly chopped
- 1 five-star anise
- 1 stick cinnamon
- 1 tablespoon Szechuan peppercorns
- 3-4 dried chilies (or substitute a couple teaspoons dried chili flakes)
- 1 cup soy sauce
- 1/2 cup sugar
- 1/2 cup rice wine (for cooking)
- salt, white pepper and 1 Tb sesame oil (to rub meat with)
- 1 Tb vegetable oil
- fresh cilantro for garnish
- about 12 tsp Chinese pickled mustard greens (can be found in jars at Asian groceries)
- 1/4 cup roasted peanuts, crushed
Method
- Cut pork belly into 1-inch pieces along its length, keeping the skin and fat on. Rub pieces with generous pinches of salt, a little white pepper, and the sesame oil. Heat up a heavy-bottomed pot or Dutch oven and add the vegetable oil. Brown the meat cubes on each side until just lightly seared. (This will help them to keep their shape better while braising.) Remove with tongs and set aside.
- In the same pan, add the ginger, garlic and scallions and another splash of oil, if necessary. Cook until just fragrant. Add the Szechuan peppercorns, five-star anise, cinnamon stick and the rice wine and bring to a boil. Add the soy sauce and sugar and stir until dissolved. Return the pork pieces to the pot and fill with just enough water to cover. Let simmer, covered for at least one hour, but preferably two, turning them every so often. Remove the lid for the last half hour or so of the cooking time so that the braising liquid cooks down to almost nothing.
- Steam buns according to the directions on the package. Add a spoonful of mustard greens on the bottom, place a piece of pork belly on top, and top that with sprigs of fresh cilantro and a dusting of crushed peanuts. Serve immediately.
