Taiwanese Gua Bao

Instructions

1. Prepare the pork belly
   Bring a large pot of water to a boil. Add the pork belly pieces and boil for 5 minutes to remove impurities. Drain and rinse the pork with cold water. Pat dry with paper towels.
2. Caramelize the sugar
   In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the sugar and stir until it melts and turns amber colored, about 3-4 minutes. Be careful not to burn it.
3. Braise the pork
   Add the pork belly pieces to the caramelized sugar and turn to coat. Add the Shaoxing wine, soy sauce, water, star anise, cinnamon stick, garlic, and ginger. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, turning the pork occasionally, until very tender.
4. Reduce the sauce
   Remove the pork belly from the braising liquid and set aside. Increase heat to medium-high and reduce the sauce until it thickens, about 10-15 minutes. Return the pork to the sauce and coat well.
5. Prepare the toppings
   While the sauce reduces, chop the pickled mustard greens. Toast the crushed peanuts in a dry pan until fragrant. Mix the peanuts with 1/4 cup sugar in a small bowl.
6. Steam the buns
   If using store-bought frozen bao buns, steam them for 8-10 minutes until soft and fluffy. If making homemade buns, follow the recipe instructions and steam until cooked through.
7. Assemble the Gua Bao
   Open each steamed bun like a taco. Place a slice of braised pork belly inside, then top with pickled mustard greens, a sprinkle of the peanut-sugar mixture, and fresh cilantro leaves.
8. Serve
   Serve immediately while the buns are still warm and the pork is tender and juicy. You can drizzle additional braising sauce over the pork if desired.