Pork Belly Bao
A twist on traditional Italian cuisine, this dish combines the flavors of braised pork belly with the Asian-inspired bao.
Ingredients
- ●1 kg Pork BellyScore the fat in a crisscross pattern
- ●4-6 Bao BunsAvailable in most Asian markets
- ●1 large onion Caramelized OnionsSlow-cooked in a mixture of olive oil and soy sauce
- ●2 inches GingerSliced thinly and sautéed in butter
- ●3 cloves GarlicMinced and sautéed in butter
- ●2 whole Star AniseAdded to the braise for depth of flavor
- ●2 tbsp Balsamic VinegarUsed to glaze the pork belly
- ●1/4 cup Olive OilUsed for cooking the onions and ginger
- ●2 tbsp Soy SauceUsed to marinate the pork belly
- ●1 tbsp Hoisin SauceUsed as a glaze for the pork belly
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Score the fat in the pork belly in a crisscross pattern.
- 3
Season the pork belly with salt and pepper.
- 4
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- 5
Sear the pork belly until browned on all sides, about 5 minutes per side.
- 6
Remove the pork belly from the pot and set aside.
- 7
Add 1 tablespoon of butter to the pot and sauté the sliced ginger until fragrant, about 1 minute.
- 8
Add the minced garlic and cook for an additional minute.
- 9
Add the sliced onions and cook until caramelized, stirring occasionally.
- 10
Add the star anise, soy sauce, and hoisin sauce to the pot and stir to combine.
- 11
Return the pork belly to the pot and cover with a lid.
- 12
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the pork is tender.
- 13
Remove the pot from the oven and let the pork belly rest for 10 minutes.
- 14
Slice the pork belly into thick slabs and serve on bao buns with caramelized onions and ginger.