Bigly Pork Belly Bao

Ingredients

• 1.5 lbskinless pork belly(ask for an even slab, not the tapered ends)
• 1 tbspneutral oil
• 1 thumb (about 6 thin coins)fresh ginger, sliced
• 4garlic cloves, smashed
• 6 (4 for braise, 2 thinly sliced for garnish)scallions
• 2star anise pods
• 1cinnamon stick
• 1/2 cupShaoxing wine (or dry sherry)
• 1/2 cuplow-sodium soy sauce
• 2 tbspdark soy sauce(for color — light soy alone gives you sad pale belly)
• 3 tbsprock sugar (or light brown sugar)
• 2 cupswater
• 1Persian or English cucumber, thinly sliced
• 3 tbsprice vinegar
• 1 tbspgranulated sugar
• 1/2 tspkosher salt
• 12steamed gua bao buns (folded, store-bought is fine)
• 1/2 cuphoisin sauce
• 1/3 cupunsalted roasted peanuts, crushed
• 1/2 cup loosely packedfresh cilantro leaves

Steps

1. 1

   Cut the pork belly into 2-inch wide strips. Pat very dry with paper towels.

2. 2

   Heat the neutral oil in a heavy Dutch oven over medium-high heat. Sear the pork belly strips on all sides until deeply golden, about 6-8 minutes total. Transfer to a plate and drain off all but 1 tablespoon of the fat.

3. 3

   Reduce heat to medium. Add ginger, garlic, the 4 whole scallions, star anise, and cinnamon stick. Cook, stirring, for 1 minute until fragrant.

4. 4

   Pour in the Shaoxing wine and scrape up any browned bits. Add the soy sauce, dark soy sauce, rock sugar, and water. Stir until the sugar dissolves.

5. 5

   Return the pork belly to the pot. The liquid should come about three-quarters of the way up the meat. Bring to a simmer.

6. 6

   Cover and reduce heat to low. Braise gently for 90 minutes, turning the belly pieces every 30 minutes, until the meat is fork-tender.

7. 7

   Uncover and simmer for another 15-20 minutes to reduce the liquid into a glossy, syrupy sauce that coats the back of a spoon.

8. 8

   While the pork braises, make the pickled cucumber: whisk the rice vinegar, granulated sugar, and salt in a bowl until dissolved. Toss with the cucumber slices and let sit at least 20 minutes.

9. 9

   Steam the bao buns according to package directions (typically 8-10 minutes over simmering water) until pillowy and hot.

10. 10

    Slice the braised pork belly into 1/2-inch thick pieces. Spoon some of the reduced sauce over the slices.

11. 11

    To assemble: open each warm bun. Spread a generous teaspoon of hoisin inside. Add 2-3 slices of belly, a small pile of pickled cucumber, a few cilantro leaves, sliced scallions, and a sprinkle of crushed peanuts.