Satay Brothers’ Braised Pork Belly Steamed Buns
Ингредиенты
- ½ cup (125 ml) dark soy sauce (see note) or regular soy sauce
- 2 tbsp sugar
- 1 tbsp Chinese five-spice powder
- 1 ½ lb (675 g) fresh pork belly
- 6 green onions, halved
- 2 ½ cups (625 ml) low-sodium chicken broth
- 12 steamed buns, hot
- Hoisin sauce, to taste
- ½ English cucumber, unpeeled, thinly sliced
- 2 green onions, thinly sliced
- Cilantro leaves, to taste
- Chili pepper, seeded and thinly sliced (optional)
Инструкция
- In a small bowl, whisk together the soy sauce, sugar and five-spice powder. Transfer to an airtight container. Add the pork belly to the container and mix to coat well in the marinade. Cover and marinate for 8 hours or overnight in the refrigerator, turning the meat over a few times, if possible. Drain the meat and discard the marinade.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a dry, non-stick ovenproof pot, cook the green onions until charred, about 3 to 5 minutes. Add the broth and pork. Bring to a boil. Cover and cook in the oven for 2 hours or until the pork is starting to fall apart, turning the pork over halfway through cooking. Remove the pork from the cooking liquid and let cool on a plate. Refrigerate for 1 hour. Strain the cooking liquid through a sieve. Compost the green onions. Set the cooking liquid aside.
- On a work surface, cut the chilled pork into 12 slices.
- In a large non-stick skillet, lay out the pork slices. Cover with the reserved cooking liquid. Bring to a boil and let reduce, spooning the sauce over the meat, until the pork is nicely glazed and there is no cooking liquid left in the skillet, about 10 minutes.
