Gua Bao Pork Belly Steamed Buns Food

PORK BELLY BAO

Steps:

• 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.

GUA BAO - PORK BELLY STEAMED BUNS

Steps:

• Preheat your sous vide water bath to 176 F (80 C).
• Place the pork belly, Chinese five-spice powder, soy sauce, ginger, garlic, and green onion in a gallon-size freezer-safe ziplock bag.
• Slowly lower the bag below the water line to squeeze out air. Everything below the zippered closing must be submerged in water. Seal the opening or drape it over the edge of the container and clip to the side.
• When the water reaches 176 F gently lower the bag with pork belly into the water bath. Make sure that the meat is completely submerged in water.
• Cook pork belly for 10 hours until very soft.
• Remove the bag from the water and let the pork belly rest for 10-15 minutes.
• Strain the juice from the bag through the mesh sieve into a small saucepan. Bring to a boil and simmer stirring often until the liquid is reduced by half and became thick and syrupy.
• Brush the pork belly with the hot glaze and then cut against the grain into 1/4 inch slices.
• Steam the frozen bao buns according to the manufacturer's instruction.
• To serve, carefully open each bun, put 1-2 pieces of pork belly, and a few slices of radish and cucumber. Top with chopped green onion.
• Serve the pork belly buns immediately with some Sriracha and hoisin sauce on the side.