Pork Belly for Bau Buns

By kathryns

Mixed julieened raw or pickled veges can also be used to fill buns: scallions, carrots, zucchini. the pork is easier to slice if refrigerated first, wrap in plastic wrap and make sure to spread it with all the sauce from the slow cooker. See Steamed Bao Buns

Ingredients

• 2lb piece boneless pork belly
• 3 tbsp light brown sugar
• 2 tsp / 4 garlic cloves minced
• 2 inch piece ginger, minced
• 75ml Shaosing rice wine
• 2 tbsp dark soy sauce
• 1 tbsp Chinese five-spice powder
• optional quick pickled greens
• a handful of washed mustard greens
• 1/2 cup red onion, thinly sliced
• 3 tbsp lime juice
• salt
• pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 640mins

Preparation

Step 1

1. place the pork into the slow cooker
2. in a small bowl mix the sugar, garlic, ginger, rice wine, soy sauce and Chinese five spice powder, pour over the pork
3. cover and set to LOW for 8 hours or HIGH for 3-4 hours
4. remove and slice the pork into 1/2" slices
5. for texture fry the slices for 1-2 minutes per side in a medium hot skillet
serve in warmed bao buns (available from Asian grocery stores in the freezer section) or on tortilla
the sauce in the slow cooker will have formed a thick-ish paste, spread a little onto each bao bun or tortilla and top with pickled greens