Steamed Bao with Glazed Pork Belly and Pickled Veggies

Name: Steamed Bao with Glazed Pork Belly and Pickled Veggies
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 4 serving
Ingredients: 2 lbs Rindless pork belly cut into strips; 1 quart of chicken broth; 1 thumb-sized piece of ginger; 3 cloves garlic; 1 tbsp rice wine; 1 tbsp powdered sugar; 3 tbsp soy sauce; 2 tbsp honey; 2 tbsp brown sugar; 1 tbsp fresh ginger; 1 small Asian chili; 1 tsp lemongrass paste; Sea Salt and Freshly Cracked Pepper; 1-2 tsp oil; pickled veggies; ½ cup mayonnaise; Sriracha; Bao buns; fresh cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings
4
Course
Main Course, Appetizer, Lunch
Cuisine
Asian

Steamed Bao with Glazed Pork Belly and Pickled Veggies

Kian Meyer

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Pork Belly Simmer:

2 lbs Rindless pork belly cut into strips approximately the size of an index finger
1 quart of chicken broth
1 thumb-sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and sliced
1 tbsp rice wine
1 tbsp powdered sugar

Pork Belly Glaze:

3 tbsp soy sauce
2 tbsp honey
2 tbsp brown sugar
1 tbsp fresh ginger minced
1 small Asian chili minced
1 tsp lemongrass paste
Sea Salt and Freshly Cracked Pepper to taste
1-2 tsp oil for cooking pork

Other Ingredients:

pickled veggies see link up above for recipe instructions
½ cup mayonnaise
Sriracha to taste
Bao buns steamed per instructions
fresh cilantro chopped

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Instructions

Prepare the pork belly by pouring the chicken broth, rice wine, and powdered sugar in a large Dutch oven over high heat.
Add the pork belly, garlic slices, and ginger slices, then bring to a boil.
Reduce the heat, cover with a lid, and simmer for 2 hours.
Drain the liquid and save it for a delicious Chinese noodle soup, if desired.
Allow the pork belly to cool, then cut into bite-sized pieces.
Make the quick-pickled Asian veggies while the pork belly is simmering. Click the link up above for the recipe instructions.
Make the pork belly glaze by combining the soy sauce, honey, brown sugar, sliced Asian chili, and lemongrass paste; whisk until well combined.
Make the sriracha mayonnaise by combining the mayonnaise in a bowl and then adding sriracha to taste. Stir to combine, then set aside in the refrigerator until needed.
Finish the pork belly by heating the oil in a large skillet over high heat.
Add the pork and cook, stirring often, until starting to turn golden brown.
Carefully drain the grease from the skillet, then return to the stove and pour the glaze over the pork. Continue to cook, stirring often, until the pork looks dark and sticky, about 3-4 minutes. Remove from the heat. Taste and season with sea salt and freshly cracked pepper, if needed.
Steam the bao buns in a steamer while the pork belly is sauteing for a few minutes, or per package instructions.
To make the sandwiches, slather some sriracha mayonnaise on the steamed bao bun, add some pork belly, pickled Asian veggies, and some fresh cilantro.
Serve immediately. Enjoy!!!