Recipe: Pork Belly Baos

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
2 scallions
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.