1 kg (2.2 lb) piece pork belly
Shredded green cabbage, to serve
Sliced spring onions (scallions), to serve
Crushed roasted peanuts. to serve
14 bao buns (find my homemade recipe here)
2/3 cup light soy sauce
2/3 cup Shaoxing wine
1/2 cup brown sugar
2 Tbsp dark soy sauce
5 slices ginger
2 spring onions (scallions), trimmed, halved crossways
2 cups water
4 star anise
2 pieces cassia bark
1/2 tsp fennel seeds
¼ cup Marion’s Kitchen Coconut Sriracha (or any hot sauce you prefer)
½ cup Japanese kewpie mayonnaise
Preheat the oven to 160C/320F.
Combine the ingredients for the braising liquid in a casserole dish. Slice the piece of pork in half and add it to the liquid, skin side up. Pour in enough water to allow the braising liquid to just cover the pork. Cover with baking paper, foil and cover with a lid. Place in the oven and cook for 2 hours. Set aside in the fridge overnight to chill.
To make the spicy mayo, mix ingredients in a small bowl and set aside.
Scoop out and discard any pork fat in the dish. Transfer the pork to a cutting board. Place 1 cup of the braising liquid in a small saucepan over high heat (save the remainder in the freezer to use as a master stock. Simmer the braising liquid for 10-12 minutes or until thickened.
Preheat a barbecue grill plate or a non-stick frying pan over high heat. Use a sharp knife to cut the pork into thick slices or squares. Grill for 2-3 minutes each side, spooning over some of the reduced braising liquid as the pork cooks.
To serve, spoon spicy mayo onto the bottom of each bao bun. Top with cabbage and pork. Then sprinkle with peanuts and spring onion. Drizzle with more spicy mayo and serve.