Chinese braised pork belly
Luscious and savory pork belly
- 1 lb pork belly (skin removed)
- 2 tablespoons sesame oil
- 1 tablespoon dark brown sugar
- 3 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- ½ tablespoon dark soy sauce
- 2 cups water
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Cut the pork belly into ¼" thick pieces that will fit approximately 2 pieces to each bun.
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Bring a pot of water to a boil. Add the pork and cook for 3-4 minutes, then strain, rinse, and discard water.
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Place a wok or large skillet over low heat. Add the oil and sugar and cook until sugar has melted.
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Raise the heat to medium and add the pork. Cook for 2-3 minutes, stirring frequently, until pork is just starting to brown and crisp at the edges.
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Add the shaoxing wine, light and dark soy sauce, and water. Cover and simmer for 45 minutes, or until pork is fork tender. Stir frequently to avoid burning the sugar, adding more water if the pan gets too dry.
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Once the pork is tender, remove the lid and simmer uncovered until the liquid has formed a thick, syrupy sauce that sticks to the pork belly.
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Serve over rice, in steam buns, etc.
NOTE: It is very important to the flavor and color of the sauce that both soy sauces are used.
Bao (Chinese steam buns)
Chinese steam buns that can be filled with many types of delicious meats and vegetables
- Bamboo steamer (or equivalent. I've used a chafing dish with a perforated pan, and one of grandmas old umbrella-style vegetable steamer baskets)
- ⅓ cup water (lukewarm )
- ½ cup milk (warm )
- 1 tbsp active dry yeast
- 4 tbsp sugar (divided in half)
- 2 tbsp canola oil
- 2 ½ cups all purpose flour (use blenched flour if you want complete white buns)
- ½ tsp baking powder
- ¼ tsp salt
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In the bowl of a stand mixer, combine warm water, milk, active yeast, half of the sugar and oil. Whisk together briefly, and let stand for 10 minutes until yeast is foamy.
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In a separate bowl, combine flour, remaining sugar, baking powder and salt. With the dough hook attachment fixed, start the mixer on low speed and begin adding the dry ingredient mixture a little at a time, until all dry ingredients are incorporated.
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Increase the mixer speed to medium and knead the dough for 3-4 minutes, until smooth and elastic. Remove the dough hook and form the dough into a ball. The dough should not stick to your fingers. Place the dough back into the bowl, cover it with plastic wrap, and set in a warm (but not hot) location and allow it to rise for 2 hours. Dough should triple in size.
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Divide the dough in half. Keep one half covered in the bowl, and place the other half on a work surface. Roll into a log and divide into 8 pieces. Form each piece into a ball by rolling between your palms. Roll each dough ball until about ¼" thick. Spray the top generously with cooking spray, fold into a half moon, and place in a steamer basket lined with parchment.
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Bring some water to a boil in the wok. Place the bamboo steamer over the water and cover. Steam for 10 minutes, then remove steamed buns to a baking sheet lined with parchment to cool a bit.
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Stuff with fillings and garnish of your choice.
Chef J. - The Culinary Evangelist 
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