Taiwanese Gua Bao (Pork Belly Buns)

Ingredients

• 1.5 lbs 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

Instructions

1. 1In a large heavy-bottomed pot, combine the 1.5 lbs 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 1.5 lbs 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, 1/2-inch 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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