Back to 10 servings Braised Pork Belly 1.5 lb skin-on pork belly, cut into pieces about 3/4 inch thick and 3 inches wide 2 tbsp sugar 4 tbsp soy sauce 1 tbsp dark soy sauce, optional, for color 2 tbsp Shaoxing wine or rice cooking wine 1.5 cup water, enough to almost cover the meat 1 star anise, optional 2 bay leaf, optional 2 inch cinnamon stick, optional 2 stalk scallion, smashed 1 tbsp vegetable oil, for browning Pickled Carrots and Daikon 6 oz carrots, julienned 6 oz daikon radish, julienned 1 tsp salt 1 tbsp sugar 1 tbsp honey, or sugar 4 tbsp rice vinegar Assembly 10 bao buns, homemade or store-bought, steamed 0.5 cup roasted peanuts, crushed to a coarse powder 2 tbsp powdered sugar, or more to taste cilantro, fresh sprigs Taiwanese sweet chili sauce, optional
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1 Step 1: Brown the pork belly pieces in the oil over medium heat in two or three batches, about 2 minutes per side, until golden. Set aside.2 Step 2: Return the pork to a Dutch oven with the sugar, soy sauce, dark soy sauce and Shaoxing wine. Boil briefly, then add the water, star anise, bay leaf, cinnamon and scallion. Cover and bring to a boil.3 Step 3: Lower the heat to medium-low and keep at a gentle simmer, covered, for 1.5 hours, turning the pork once or twice, until very tender.4 Step 4: Turn off the heat and let the pork rest, covered, for 30 minutes. For best flavor, cool and refrigerate overnight.5 Step 5: Uncovered, reduce the braising liquid over medium to medium-high heat, turning the pork occasionally, until the liquid is sticky enough to coat the meat.6 Step 6: Toss the julienned carrot and daikon with the salt and let sit for 20 minutes to draw out moisture.7 Step 7: Rinse and drain the vegetables well, then toss with the sugar, honey and rice vinegar until the sugar dissolves. Let sit at room temperature for 30 minutes before serving.8 Step 8: Freeze the peanuts for 15 minutes, then pulse in a blender into a coarse powder, scraping down between pulses. Mix with powdered sugar and adjust to taste.9 Step 9: Steam the bao buns until soft and hot, then keep them covered with a towel until serving.10 Step 10: Assemble each bun with cilantro, a piece of the braised pork, a sprinkle of peanut sugar (and sweet chili sauce if using), then pickles. The pork is done when it is meltingly tender and the sauce is a glaze; it should hold its shape.getsaucepan.com/r/5dd9864c-f79c-557a-a9ea-74f9d35c44d1
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