Chicharr贸n Gua Bao
Taiwanese-style gua bao but instead of soft braised pork, I鈥檓 using crispy chicharr贸n. Many places like Spain, Mexico, Dominican Republic, Philippines, and even Hong Kong have their own versions of chicharr贸n. I鈥檓 also using @leekumkeecanada 鈥榮 Sriracha Chili Sauce and Sriracha Mayo for a spicy twist that hits.
Ingredients
Directions
- 1
To a large pot of water add onion, garlic, black peppercorns, bay leaves, ginger, and salt. Bring to a boil and add in slices of pork belly. Cook for 20 minutes while skimming the surface impurities. Transfer pork belly a tray lined with paper towel. Thoroughly pat the pork dry.
- 2
Preheat frying oil to 200F/95C. Add the pork and cook for 1 hour or until golden. Remove the pork. Heat the oil to 400F/205C and fry the pork for 5 minutes or until the skin has bubbled. Remove and drain on a tray lined with a wire rack.
- 3
In a pan add pickled mustard greens, red chili, white pepper, garlic, brown sugar, olive oil, and sesame oil. Sautee for 10 minutes and then set aside. Add gua bao buns to a bamboo steamer basket and steam for 8 minutes or until fluffy.
- 4
Cut pork belly into bite-sized pieces. To assemble, start with a bao, add mustard greens, 2 pieces of pork belly, garnish with cilantro and crushed peanuts. Finally add drizzles of Lee Kum Kee Sriracha and Sriracha Mayo Sauces.
