~ gua bao (taiwanese pork belly buns) ~

with the weather being so hot and nasty... i haven't had the appetite to eat a full entree.. rather.. i've been eating small appetizers/snacks for dinner..

in flushing, queens NY.. there is a little hole in the wall that sell duck gua bao buns for $1 where they stuff the light fluffy bun with peking duck.. hoisin sauce and scallions.. but since i have a love for the pig.. i decided to make mine with pork belly... *drooool*

the fluffy white bun with the tender pork and the salty peanuts with the briney mustard greens.. who can ask for anything more?! they are soo good that before you know it.. you've eaten 10 of them!

recipe (yields 10 buns)

ingredients:
braising liquid for the pork belly ~
* 4 cups of water
* 1 cup of soy sauce
* 3 teaspoons of five spice powder (this is a must ingredient)
* 1 stick of cinnamon
* 2 tbs of sugar
* 4 garlic cloves
* 1 knob of ginger... skin peeled
* 1 tbs of whole peppercorns
* 1/2 lb of pork belly cut into strips .. the butcher can do this for you

bun topping ~
* 1 package of buns (can be found in the freezer aisle)
* 1 package of pickled mustard greens (can be found in the dried food aisles with the dried mung beans and grains) .. minced
* 4 tbs of red skinned peanuts
* 2 tbs of sugar
* hoisin sauce
* cilantro leaves

hardware:
* pot for braising the meat
* food processor
* steamer to steam the buns

steps:
1) braise the pork
        > put all of the braising ingredients and pork belly into the pot
           note: make sure the braising liquid covers the meat.. if not.. add more water and soy sauce
        > bring to a boil and reduce the heat down to medium low
        > cook for about an hour until the pork is tender... if you stick a chop stick in the meat there is no resistance
        > take the pork out and leave it to rest

2) steam the buns
        > take the package of buns out from the freezer and lay the buns so it is only 1 layer
        > steam for 15-20 mins or until soft

3) peanut sugar topping
        > put peanuts and sugar into a food processor
        > pulse until the peanuts and sugar are small enough that it has the consistency of raw sugar
           note: if you dont have a food processor.. you can also crush the peanuts in a zippy bag with the bottom of a skillet or a tenderizer mallet

4) assemble
        > cut the cooled pork into thin slices
        > place slices in between the bun
        > top the pork with some minced pickled mustard greens
        > add a dollop of hoisin sauce
        > sprinkle on some peanut sugar
        > lay a couple of cilantro leaves

5) devour.. mmmmmm

cheers!