Gua Bao like you will have in a night market in Taiwan!!
- 4 lb pork belly or pork shoulder cut into 1-inch cubes
- 1 large onion, chopped
- 15 garlic cloves, chopped
- 1 cup chicken stock
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup dark soy sauce (dark in color no sweetness)
- 1/4 cup honey
- 1/4 cup shaoxing wine, dry sherry or sake
- 2 cups water
- steamed buns
- handful cilantro
- red or green chili
- crushed peanut or sesame seeds
- Heat a large thick bottom pot or dutch oven over high heat; add pork belly and cook them until nice golden brown edges, about 20 minutes.
- Add onion and garlic into the pork, cook all together about 2 to 3 minutes. Keep stir.
- Mix chicken stock, oyster sauce, hoisin sauce, dark soy sauce, honey and shaoxing wine in a measuring cup or mixing bowl. Add pinch of Chinese spice, star anise or cloves to your taste make it nice and fragrance, but I made without spices.
- Pour the sauce and keep stir and deglaze the bottom of the pot, about 2 minutes. Add water. Mix well and bring it to boil over high heat and keep hard boiling for 20 minutes with no cover until pork belly is tender and sauce’s thicken. Stir occasionally. Meanwhile, chop some cilantro, julienne cucumber and slice some red/green chili. Also steam your buns during this time.
- In the steamed buns, fill up with braised pork belly, cucumber, cilantro and chili. Garnish with crushed peanut and it’s ready to serve! You can serve the braised pork on top of rice or make this sandwich on regular sandwich roll or baguette too! Enjoy!