Classic Braised Pork Belly Gua Bao (割包)

Prepare pork

1. 1Pat the pork belly dry and cut into 2–3 cm thick slabs; season lightly with salt.
2. 2Heat oil in a wide, heavy-bottomed pot over medium-high heat and sear pork pieces fat-side down until golden, rotating to brown all sides, about 6–8 minutes total. Remove pork and set aside.
3. 3Add garlic, sliced ginger and scallion whites to the pot and sauté until fragrant, about 1–2 minutes.

Braise pork

1. 1Return pork to the pot, add soy sauce, dark soy, rock sugar and shaoxing wine; stir to combine.
2. 2Pour in enough water to mostly cover the pork (about 20 2/7 fl oz), add star anise and cinnamon, then bring to a gentle simmer over medium heat.
3. 3Skim any foam, cover partially, reduce heat to low and braise gently for 90–120 minutes until pork is very tender and nearly falling apart.
4. 4Remove the pork to a board. Increase heat and boil the braising liquid until reduced to a thick, glossy glaze (about 8–12 minutes).
5. 5Slice the pork into 1 cm thick pieces, then return to the reduced glaze and toss to coat.

Steam bao & prep toppings

1. 1Steam bao buns according to package directions (usually 7–10 minutes) until soft and puffed.
2. 2Drain and if desired briefly rinse pickled mustard greens and squeeze out excess liquid; warm them in a small pan with a splash of the glaze.
3. 3If peanuts are not toasted, dry-toast them in a pan until fragrant, then crush; chop cilantro and set aside.

Assemble

1. 1Open a steamed bao and layer a little pickled mustard greens inside the fold.
2. 2Add a slice or two of glazed braised pork, drizzle a little extra reduced sauce over the meat, then top with cilantro and crushed peanuts.
3. 3Serve immediately while buns are warm and pork is juicy; repeat to make remaining bao.