Taiwanese Pork Belly Buns

RECIPE

Taiwanese Pork Belly Buns

Braised pork belly, soft steamed buns, cilantro, and crushed peanuts - all together, it’s a messy, but mouthwatering bite. Taiwanese Gua Bao (or Pork Belly Buns) are a perfect mix of salty, sweet, aromatic, and fresh flavors. All wrapped up in textures that play off each other perfectly!

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INSTRUCTIONS

To a hot pot, sear the pork belly until golden brown on each side. Remove from the pan.
To the same pot, garlic, ginger, scallion, and chili. Sauté for 2 minutes. Add star anise, Chinese five spice, white pepper, water, cooking wine, Four Season Scallion Sauce, soy sauce, and sugar. Add the pork belly pieces back into the pot
Bring to a boil, then lower the heat, and simmer for an hour.
At the one hour mark, remove the lid and simmer for another 30 minutes, thickening the sauce.
To assemble, take a steamed bun and add pork belly, a sprinkle of crushed peanuts, a few sprigs of cilantro, and some chili if you like the heat. Spoon on some of that extra braising liquid. Enjoy!

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Taiwanese Pork Belly Buns

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