Braised Pork Belly SLIDERS
The photo features edible lotus leaf buns in turmeric and activated charcoal colors, printed with gold for good luck in the Lunar New Year!
Ingredients
- 1 kg pork belly with skin sliced 2.5-inch width strips
Aromatics
- 4 ginger slices
- 6 garlic cloves peeled and smashed
- 1 large onion peeled & slices
- 1 cinnamon stick 3 inch long
- 2 star anise
- 6 stalks of only white part of spring onions 2-inch cuts
- 1 tbsp whole white peppercorns
Sauce for Braising
- 2 tbsp Chinese cooking wine
- 80 g Rock sugar / brown sugar
- 80 ml dark soy sauce
- 60 ml light soy sauce
- 2 tbsp vegetable oil
Accompaniment
- Cilantro
- Crushed roasted peanuts
- Pickled radish and carrot
- Chilli slices
- Lotus leaf bun/bao bun for pork belly filling available frozen or chilled in Chinese supermarkets
Instructions
- Sear pork belly till golden brown on all sides on a pan with 1 tablespoon oil. Remove pork belly.
- Stir fry aromatics in pan with remaining 1 tablespoon oil at medium heat till fragrant.
- Deglaze pan with 2 tablespoons Chinese cooking wine.
- Add ingredients for sauce with aromatics and combine well.
- Transfer all sauce and aromatics with pork belly into a pot and bring it to a boil before simmering at medium-low heat for 50 mins or until pork belly is tender. You can also pressure cook this for 35 mins.
- Remove pork belly strip and simmer sauce over medium heat till thick for glazing pork belly.
- Cut pork belly into 1 inch slices for sliders.
- Fill lotus leaf bun / bao bun with pork belly and your choice of pickled vegetables, cilantro, crushed peanuts and sliced chilis.
