Gua Bao

Before you start

• Prep the mustard greens correctly.

  Suan Cai is heavily salted straight from the package. Wash it thoroughly under cold water, unfurling the leaves to remove hidden sand, then soak it in a bowl of cold water for 15 minutes to pull out the harsh salt before squeezing it completely dry.

Ingredients

• skin-on pork belly1 1/2 lb
• neutral oil1 tbsp
• rock sugar2 tbsp
• fresh ginger4 med slices
• garlic4 med cloves
• scallions2 med
• light soy sauce1/2 cup
• dark soy sauce2 tbsp
• rice wine1/4 cup
• star anise2 med
• white pepper1/4 tsp
• water2 cup
• Hakka pickled mustard greens8 oz
• rendered pork fat1 tbsp
• garlic2 med cloves
• red chili1 small
• granulated sugar1 tbsp
• frozen Gua Bao buns1 med package
• roasted peanuts1/2 cup
• powdered sugar2 tbsp
• cinnamon powder1/8 tsp
• fresh cilantro1 large bunch

Method

1. 01

   Sear the pork belly to render the fat and build a savory crust.

   Place a heavy skillet or Dutch oven over medium heat without any oil. Lay the pork belly slices flat and sear until they release their fat and turn golden brown on both sides, about 3 to 4 minutes per side. Remove the pork and reserve 1 tablespoon of the rendered fat for cooking the mustard greens later.

2. 02

   Caramelize the rock sugar in the pan to give the pork its signature dark mahogany color.

   Wipe out the skillet, leaving just a thin coat of fat. Add the neutral oil and rock sugar over medium-low heat, stirring constantly until the sugar melts into a deep, bubbling amber caramel. Immediately return the pork to the pan and toss vigorously to coat.

3. 03

   Braise the pork in the aromatics, soy sauce, and rice wine until meltingly tender.

   Add the ginger, smashed garlic, and scallion knot to the pan and sauté for 1 minute. Deglaze with the rice wine, scraping up any browned bits, then add the light soy sauce, dark soy sauce, white pepper, star anise, and enough water to submerge the meat. Bring to a boil, drop the heat to low, cover, and simmer for 1 1/2 to 2 hours.

4. 04

   Toast the chopped mustard greens in a dry skillet to evaporate residual moisture.

   Heat a dry skillet over medium-high heat. Add the chopped mustard greens and dry-fry them for 3 to 4 minutes until the steam stops rising. This concentrates their sour flavor and improves their crunch.

5. 05

   Sauté the dried greens with pork fat, garlic, chili, and sugar.

   Push the dry-fried greens to the side of the skillet and add the reserved pork fat, minced garlic, and red chili. Sauté until fragrant, then mix the greens back in. Sprinkle with granulated sugar, toss for 1 minute to melt, and remove from the heat.

6. 06

   Mix the crushed peanuts with powdered sugar and cinnamon.

   In a small bowl, toss together the crushed roasted peanuts, powdered sugar, and cinnamon powder until evenly combined.

7. 07

   Steam the frozen buns and assemble the final dish.

   Steam the buns in a bamboo steamer for 10 to 12 minutes until puffy and hot. Open a bun, lay down a slice or two of pork belly with a drizzle of braising syrup, and top with a generous spoonful of mustard greens, a heavy dusting of peanut sugar, and a pinch of fresh cilantro.

Notes

• The weeknight braising shortcut.

  If you don't have two hours to monitor a simmer, this braise can be done in an electric pressure cooker on high for 35 minutes with a natural release. You can also make it up to 3 days in advance—it tastes better the next day.

• The Tainan cinnamon trick.

  Adding a tiny pinch of cinnamon to the peanut sugar is a regional secret from southern Taiwan that dramatically elevates the aromatic profile of the entire bun. Don't skip it.