Pork Belly Bao Buns

Instructions

1. Prepare the pork belly
   Score the skin of the pork belly in a diamond pattern. Bring a pot of water to boil and blanch the pork belly for 5 minutes. Remove and pat dry thoroughly with paper towels.
2. Make the glaze
   In a bowl, combine soy sauce, hoisin sauce, rice wine vinegar, honey, minced garlic, and grated ginger. Mix well until completely combined.
3. Braise the pork
   Place the pork belly in a deep roasting pan, skin side up. Pour the glaze over the pork belly. Add star anise and cinnamon stick. Cover tightly with foil and braise in a preheated 325°F (165°C) oven for 2 hours, or until the pork is fork-tender.
4. Crisp the skin
   Increase oven temperature to 450°F (230°C). Remove foil and brush some of the cooking liquid on the pork skin. Roast uncovered for an additional 15-20 minutes until the skin is crispy and golden.
5. Rest and slice
   Remove pork from oven and let rest for 15 minutes. Slice the pork belly into 1/4-inch thick pieces. Strain the braising liquid and reduce it in a saucepan until slightly thickened to use as additional sauce.
6. Steam the bao buns
   If using store-bought frozen bao buns, steam them according to package instructions, usually 8-10 minutes until soft and fluffy. Keep warm by covering with a kitchen towel.
7. Assemble the bao buns
   Open each steamed bun and brush inside with some of the reduced sauce. Place 1-2 slices of pork belly inside, then add cucumber slices, pickled vegetables, cilantro leaves, and a sprinkle of green onions.