Ingredients
The following ingredients have 16 Servings
- 1 slab pork belly (about 2 pounds)
- 1 tablespoon cooking oil
- 2-3 cloves garlic (finely minced)
- 1 tablespoon finely chopped fresh ginger
- 1 fresh chili pepper (minced (optional))
- 1 green onion (chopped)
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 3 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 1/2 cup water
- 14 ounce package of steamed bun flour (banh bao)
- + ingredients as per package instructions (I used milk, sugar, oil)
- 3 tablespoons all-purpose flour for dusting work surface
- 16 squares of parchment paper (about 4"x4")
- 1 stalk green onion (minced)
- 1 fresh chili (minced or sliced very thinly)
- 1 teaspoon rice vinegar (or white vinegar)
- 1/4 teaspoon salt
- 2 tablespoons cooking oil
- 3 tablespoons hoisin sauce
- Kimchi (optional)
Instruction
- Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.
- Unwrap the pork belly, and slice into 1/2" pieces
- In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.
- Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining.
- Turn the heat to medium-low. Add in the garlic, ginger, chiles (if using) and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.
