GUA BAO | Insanely good Pork belly buns | John Quilter

What's going on YouTube people!! Today I was on my rooftop smashing out a gorgeous version of one of my favourite East spots... Yum Bun!
The pork, the sauce, the aromatics and the bun, just utterly delish!
Check Yum Bun out here people - www.yumbun.co.uk
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RECIPE
Ingredients
For the Taiwanese sticky pork
1kg piece of higher welfare pork belly (not rolled)
Sweet soy sauce
1 cinnamon stick, broken in half
1 star anise
3-4 cloves
2 whole, skinned garlic cloves, lightly crushed
500ml bottle cherry coke

For the garnishes
Handful crispy fried onions
Handful dry roasted peanuts
Generous pinch palm sugar
1 chopped garlic clove
1 radish
Handful garlic chives
Coriander leaves

To serve
4 steamed buns (find at any good Chinese supermarket)
Hoisin sauce
Black sesame seeds

Method
Heat an earthenware casserole dish over a medium-high heat with a drizzle of vegetable oil.

Cut the pork belly into 2cm strips, length-ways, and then into bite-size chunks. Add to the casserole dish and brown the meat until golden brown. Add a generous drizzle of sweet soy and stir well.

Add the cinnamon stick, star anise, cloves and garlic, and pour over the cherry coke until the meat is fully covered – you may have some liquid over. Add a splash of water and bring back to the boil, then cover and leave to simmer for 1½ hours.

The sauce should have reduced to become a sticky coating for the meat. Keep warm over a low heat.

In a mini food processor, combine the fried onions, peanuts, sugar and garlic and whizz to form fine crumbs.

Finely slice the radish and garlic chives lengthways, and place in a small bowl of cold water with the coriander leaves to stay fresh.

Steam the buns in a traditional bamboo steamer for five minutes and spread each with a teaspoon of hoisin sauce. Layer with the pork, drained fresh vegetables and herbs, and crunchy onion and peanut crumbs. Sprinkle with black sesame seeds for a final flourish.

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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

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GUA BAO | Insanely good Pork belly buns | John Quilter
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John Quilter
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