I caught up with Bian Dang creator Thomas Yang to chat about his new ventures and Taiwanese food. After our conversation, he was kind enough to give me a recipe for a delicious tasting pork belly bao. Full article at Village Voice.
5lbs pork belly, skin on
13 fl oz soy sauce
5 cloves garlic, with skin off
3 – 4 pieces star anise
2.5 tablespoons sugar
cilantro, to serve
Wash the pork belly and pat dry.
Cut into 1 inch cubes.
Spread the cubes out on an oven tray and place under the grill to quickly brown all sides.
Put the pork belly and soy sauce in a large pan over high heat.
Stir thoroughly until the pork belly absorbs the soy sauce evenly (about 2 minutes). Then add enough water to just cover the meat, followed by the scallions, garlic, star anise and sugar.
Bring to a boil, then simmer for 40 – 50 minutes without the lid on and stir constantly.
Serve in a bowl and garnish with cilantro.