Pork Belly Baos Recipe
Thick-sliced pork belly, topped with pickled mustard greens, cilantro, roasted peanuts, and brown sugar.
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Ingredients
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Pork Belly and Bao Buns
Method
Preparation and Assembly
- 1
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern. Rub the pork belly with soy sauce and brown sugar, ensuring the mixture gets into the scored areas. Place the garlic cloves on top of the pork belly.
- 2
Roast the Pork Belly
Place the pork belly on a baking tray and roast in the preheated oven for about 2 hours, or until the meat is tender and the skin is crispy. Baste with the drippings every 30 minutes.
- 3
Prepare Pickled Mustard Greens
While the pork is roasting, prepare pickled mustard greens. Slice the mustard greens and soak them in a mixture of vinegar, sugar, and salt for at least 30 minutes.
- 4
Assemble the Baos
Once the pork belly is done, let it rest for a few minutes before slicing it into thick pieces. Steam the bao buns according to package instructions until warm. In each bao, place a slice of pork belly, a spoonful of pickled mustard greens, a sprinkle of chopped cilantro, and crushed roasted peanuts.
