Humble little grab-and-go breakfast sandwiches are a staple for busy commuters and sleepy students alike in Taiwan. So when a craving for braised pork belly struck our friend Rita (ritasfoodstuff), decided to fuse that comforting nostalgia with a bold, flavor-packed twist: a Taiwanese gua bao breakfast sandwich.

Ingredients:

• 1-2 lb pork belly
• 1 stalk green onion
• 5 garlic cloves, smashed
• 3 slices ginger
• 1 tbsp Golden Shallot Oil
• 2 tbsp sugar
• 2 tbsp Four Season Scallion Sauce
• 5 tbsp soy sauce
• 3 tbsp cooking Michiu rice wine
• 2 cups of water (or as needed)
• 2 star anise
• 1 tsp ground white pepper
  
  for the pickled mustard greens-
• 1 package pickled mustard greens
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1-2 chili peppers, chopped (optional)
• 1/2 tbsp cooking oil
  
  garnish-
  Crushed roasted peanuts
  Chopped cilantro

Instructions:

1. Slice the pork belly into 1” strips.
2. In a pot over medium heat, cook the pork belly strips until golden and the fat is rendered.
3. In the same pot add green onions, garlic, ginger, Golden Shallot Oil, and sugar. Cook until caramelized.
4. Pour in the soy sauce, Michiu rice wine, water, star anise and ground white pepper. If needed, add more water to ensure the pork is fully submerged.
5. Bring to a boil, then cover with a lid and simmer for 40 mins. (Simmer longer for a richer flavor!)
   
   for the pickled mustard greens-
6. Remove the pickled mustard greens from the packaging and rinse them under running water for a few seconds. Soak them in hot water for 30 minutes to reduce excess salt. For a quicker method, boil them for 5 minutes. 
   
7. Drain, let cool, and remove excess water. Cut into small pieces or julienne for a different texture.
8. In a cold pan, add the chopped mustard greens and sauté over low heat until moisture evaporates and they become aromatic.
9. Add the cooking oil, ginger, garlic, and chili peppers. Sauté until fragrant.
   
   to assemble the sandwich-
10. For the first layer, place one slice of bread and top with two or three pieces of braised pork belly.
11. Add another slice of bread for the second layer, then add all the toppings: pickled mustard greens, crushed peanuts, and cilantro.
12. For the final layer, place another slice of bread and add a pan-fried egg.
13. Finish with the last slice of bread. Enjoy whole or cut diagonally for a classic triangular presentation.
    
    Cook, create, kai dong!