Taiwanese Gua Bao (Pork Belly Buns)

Ingredients

• about 680 g Pork belly, skinless
• 1/4 cup Soy sauce (gluten-free)
• 2 tbsp Rice wine (Shaoxing)
• 2 tbsp Rock sugar
• 1 tsp Five-spice powder
• 3 slices Ginger, sliced
• 3 cloves Garlic, minced
• 4 cups Water
• 8 buns Gluten-free steamed buns (Gua Bao)
• 1 cup Pickled mustard greens, chopped
• 1/2 cup Cilantro, chopped
• 1/4 cup Peanut powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the about 680 g pork belly, 1/4 cup gluten-free soy sauce, 2 tbsp rice wine, 2 tbsp rock sugar, 1 tsp five-spice powder, 3 slices ginger, 3 cloves garlic, and 4 cups water.
2. 2Bring the liquid in the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 50 minutes to 2 hours, or until the pork belly is fork-tender and easily pierced. The liquid should be fragrant and slightly reduced.
3. 3Using a slotted spoon, carefully remove the about 680 g pork belly from the pot and place it on a clean cutting board. Let it cool for about 15 minutes until it is safe to handle, then slice it into thick, 1.27 cm pieces.
4. 4While the pork belly cools, prepare the 8 gluten-free steamed buns. Steam the buns until they are hot and fluffy, about 5 to 10 minutes.
5. 5Carefully open each of the 8 steamed buns.
6. 6Fill each bun generously with the sliced pork belly, followed by a portion of the 1 cup chopped pickled mustard greens, 1/2 cup chopped cilantro, and a sprinkle of 1/4 cup peanut powder.
7. 7Serve the Taiwanese Gua Bao immediately while the buns are warm and the pork belly is tender.

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