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Pork Belly Bao Buns
Ingredients:
Pork Belly
Frozen Bao Buns
Coriander Seeds
Whole Peppercorns
Carrot Sticks
Soy Sauce
Shaoxing wine
Brown Sugar
Cinnamon Sticks
4 Star Anise
Ginger
Green Onion
Garlic
Shallots
Rice Vinegar
Sugar
Kewpie Mayo
Spring Mix
Cilantro
Cucumber
Directions:
1. Slice a shallot.
2. Chop 3 stalks of green onion.
3. Peel 3 cloves of garlic.
4. Cut a small piece of ginger.
5. Chop up some cilantro.
6. Slice cucumber.
Brine:
7. In hot pan add 1/2 cup rice water, 1/2 cup rice vinegar, 2 teaspoons salt, 2 teaspoons peppercorns, 2 teaspoons coriander seeds, and 4 tablespoons sugar.
8. Allow to simmer for 2-3 minutes.
9. Add the shallots to a mason jar. Pour the brine over the shallots.
10. Shake the jar and allow the shallots to sit in the brine for 30 minutes.
Pork Belly:
11. In a hot skillet add about a tablespoon olive oil.
12. Sear pork belly on each side for 2 minutes or until golden.
13. Remove the pork belly from the skillet and remove any excess oil.
14. Add the pork belly back to the skillet.
15. Add green onion, 3 cloves of garlic, a small piece of ginger, 1 cinnamon stick, 2 star anise, 2/3 cups soy sauce, 2 tablespoons dark soy sauce, 2/3 cups shaoxing wine, 1/2 cup brown sugar, and 2 cups water.
16. Cover and allow to simmer for 25 minutes.
17. Remove the pork belly and strain the sauce into a bowl.
18. Add pork belly back into the skillet. Add sauce and 2 tablespoons brown sugar.
19. Mix in a cornstarch slurry, which is a mixture of 1 tablespoon cornstarch and 1 tablespoon water.
20. Allow to simmer until the sauce thickens.
Bao Buns:
21. Cook buns according to package.
22. To the bun add kewpie mayo, 3 cucumber slices, carrot sticks, spring mix, pork belly, pickled shallots, and cilantro.
23. Enjoy!
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