Kong Bak Bao / Gua Bao / Momofuku Pork Belly Steamed Buns

Tender and aromatic kong bak (braised pork belly) is sandwiched in between soft and pillowy lotus steamed buns to make Singapore /Malaysia kong bak bao or also known as gua bao in Taiwan.
Please watch the video for the instructions.

For written recipes & instructions for gua bao visit:https://whattocooktoday.com/carameliz...

Recipe for lotus leaf steamed buns:
https://whattocooktoday.com/how-to-ma...
Video for lotus leaf steamed buns:   • Momofuku Steamed Buns  


INGREDIENTS FOR BRAISED PORK BELLY:
1 kg pork belly with skin
2 Tbsp cooking oil divided
2 Tbsp shaoxing wine

To marinate the pork:
½ tsp five-spice powder
1 Tbsp soy sauce
1 Tbsp dark soy sauce

Aromatics:
1 large onion peeled and diced
5 cloves garlic peeled and minced
1 large cinnamon stick
1 Tbsp white peppercorns
1 star anise
Seasonings:

¼ cup soy sauce
⅓ cup dark soy sauce
⅓ cup Chinese rock sugar

INGREDIENTS FOR SUAN CAI TOPPING:
1 cup chopped pickled mustard green
1 tsp cooking oil
1 red chili seeded, finely chopped
1 clove garlic grated/minced
1 tsp sugar
½ cup roasted peanuts finely chopped