Gua Bao

Ingredients

• 400 g Pork Belly
• 4 pcs Bao Buns
• 60 g Pickled Mustard Greens
• 40 g Peanuts
• 1 tbsp Sugar
• 10 g Cilantro
• 80 ml Soy Sauce
• 60 ml Shaoxing Rice Wine
• 20 g Rock Sugar
• 0.5 tsp Five Spice Powder
• 2 pcs Star Anise
• 1 pcs Cassia Bark
• 8 pcs Ginger
• 2 pcs Scallions
• 4 pcs Garlic
• 1 tbsp Peanut Oil
• 700 ml Water

Method

1. Roughly chop {pickled_mustard_greens}, crush {peanuts} finely with {sugar}, and pick the leaves from {cilantro} so the fillings are ready for fast assembly.
2. Pat {pork_belly} dry, then heat a heavy pot over medium-high heat with {peanut_oil}. Sear {pork_belly} until deeply browned on both sides, working in a single layer so it browns instead of steams. Lower to medium, add {ginger}, {garlic}, and {scallions} with a small pinch of salt, then cook until fragrant. Bloom {five_spice_powder}, {star_anise}, and {cassia_bark} briefly, add {soy_sauce}, {shaoxing_rice_wine}, {rock_sugar}, and {water}, and scrape up the fond for depth.
3. Bring the liquid just to a simmer over medium heat, skim well as foam rises, then cover partially and braise {pork_belly} over low heat until very tender and a skewer slides in easily. Taste the liquid and adjust with more {soy_sauce} or {rock_sugar} if needed so it stays sweet-savory and balanced.
4. Lift out {pork_belly} and let it rest briefly, then simmer the braising liquid over medium heat until glossy and lightly thickened enough to coat a spoon. Slice {pork_belly} into thick pieces and return it to the sauce to glaze.
5. Steam {bao_buns} over full heat until hot, soft, and fluffy, keeping the lid wrapped so condensation does not drip and toughen the tops.
6. Open the hot {bao_buns} and fill with glazed {pork_belly}, {pickled_mustard_greens}, peanut sugar, and {cilantro}. Spoon over a little reduced sauce for shine and serve immediately while the buns stay pillowy.