Name: Sweet and Spicy Pork Buns
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Cuisine: Chinese
Ingredients: 2.5 lbs (1134 g) pork belly with skin (cut into 1″); 5 cloves garlic (peeled and lightly bruised); 5 stalks green onions (cut into 3″ length); 2 inches ginger (sliced); 1 star anise; 1 stick cinnamon; 3 tbsp light soy sauce; 2 tbsp thick caramel sauce (for color); 1 tbsp oyster sauce; 2 tbsp sugar; 3 cups (710 ml) water and more for blanching; 2 red Fresno chilies (deseed one); 2 cloves garlic; 0.25 cups (59 ml) water; 0.25 – 0.33 cups sugar; 1.5 tbsp rice vinegar; 1 tsp lime juice; 0.75 tsp salt; 0.5 tbsp cornstarch + 0.5 tbsp water (cornstarch slurry); 4-6 Chinese mustard green (leaves and stems); Salt; Water; Rice vinegar; 0.5 cups (118 ml) crushed peanuts or cashews; 2 red fresno chilies (sliced); A couple sprigs cilantro

Description

Melt-in-your-mouth braised pork belly, sweet chili glaze, and pickled greens in soft steamed buns. A flavor explosion!

Ingredients

Units Scale

2.5 lbs (1134 g) pork belly with skin (cut into 1")
5 cloves garlic (peeled and lightly bruised)
5 stalks green onions (cut into 3" length)
2 inches ginger (sliced)
1 star anise
1 stick cinnamon
3 tbsp light soy sauce
2 tbsp thick caramel sauce (for color)
1 tbsp oyster sauce
2 tbsp sugar
3 cups (710 ml) water and more for blanching
2 red Fresno chilies (deseed one)
2 cloves garlic
0.25 cups (59 ml) water
0.25 - 0.33 cups sugar
1.5 tbsp rice vinegar
1 tsp lime juice
0.75 tsp salt
0.5 tbsp cornstarch + 0.5 tbsp water (cornstarch slurry)
4-6 Chinese mustard green (leaves and stems)
Salt
Water
Rice vinegar
0.5 cups (118 ml) crushed peanuts or cashews
2 red fresno chilies (sliced)
A couple sprigs cilantro

Instructions

Blanch Pork: Put the pork in a pot or large saucepan. Add enough water to cover the pork by 1 inch. Over high heat, bring the water to a boil. Boil for 1 minute. Drain and rinse the pork with cool water.
Braise Pork: Add the blanched pork and remaining braising ingredients to the pot. Add 3 cups of water, or enough to almost cover the pork. Bring to a boil, then simmer on low heat for 2 hours.
Reduce Liquid: Uncover and turn the heat to medium-high. Boil for 20 minutes to reduce the sauce. Taste and adjust seasoning. If needed, thicken the sauce with a cornstarch slurry (1-2 tsp cornstarch mixed with 1-2 tsp water).
Chili Sauce: In a blender, blend chilies and garlic cloves. Put the paste in a small saucepan. Add water, sugar, vinegar, lime juice, and salt. Bring to a boil.
Once boiled, turn the heat to low and add a cornstarch slurry. Remove from heat when thickened.
Pickled mustard green: In a sterilized jar, layer mustard greens and salt. Add enough water to submerge the greens. Add 1-2 red chilies (optional). Add 1 tbsp rice vinegar and cover. Let it ferment for 5-10 days.
Remove the mustard green from the liquid and dice it. If needed, add soy sauce, salt, and vinegar.
To assemble: Slather chili sauce on mantou. Top with pork, some braising sauce, pickled greens, crushed nuts, chilies, and cilantro.

Notes

For optimal tenderness, score the pork belly skin in a crosshatch pattern before blanching.
Leftover braised pork belly can be stored in the refrigerator for up to 4 days and reheated gently in the microwave or oven.
If you don’t have Fresno chilies, substitute with a similar amount of serrano or jalapeño peppers, adjusting the quantity based on heat preference.

Prep Time: 30 minutes
Cook Time: 140 minutes
Category: Main Course
Method: Braising
Cuisine: Chinese

Nutrition

Serving Size: 1 bun
Calories: 450
Sugar: 20
Sodium: 800
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 10
Carbohydrates: 50
Fiber: 5
Protein: 25
Cholesterol: 100