Taiwanese-Style Pork Buns Recipe

Name: Taiwanese-Style Pork Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: package 12 folded steaming buns (can be found in larger Asian groceries, refrigerator aisle); about 1 1/4 lb strip pork belly, preferably boneless; for the braise:; 1-inch knob ginger, cut to big strips; 5-6 cloves garlic, smashed; 3-4 scallions, roughly chopped; 1 five-star anise; 1 stick cinnamon; 1 tablespoon Szechuan peppercorns; 3-4 dried chilies (or substitute a couple teaspoons dried chili flakes); 1 cup soy sauce; 1/2 cup sugar; 1/2 cup rice wine (for cooking); salt, white pepper and 1 Tb sesame oil (to rub meat with); 1 Tb vegetable oil; fresh cilantro for garnish; about ½ tsp Chinese pickled mustard greens (can be found in jars at Asian groceries); 1/4 cup roasted peanuts, crushed

Servings: persons

package 12 folded steaming buns (can be found in larger Asian groceries, refrigerator aisle)
about 1 1/4 lb strip pork belly, preferably boneless
for the braise:
1-inch knob ginger, cut to big strips
5-6 cloves garlic, smashed
3-4 scallions, roughly chopped
1 five-star anise
1 stick cinnamon
1 tablespoon Szechuan peppercorns
3-4 dried chilies (or substitute a couple teaspoons dried chili flakes)
1 cup soy sauce
1/2 cup sugar
1/2 cup rice wine (for cooking)
salt, white pepper and 1 Tb sesame oil (to rub meat with)
1 Tb vegetable oil
fresh cilantro for garnish
about ½ tsp Chinese pickled mustard greens (can be found in jars at Asian groceries)
1/4 cup roasted peanuts, crushed

1
Cut pork belly into 1-inch pieces along its length, keeping the skin and fat on. Rub pieces with generous pinches of salt, a little white pepper, and the sesame oil. Heat up a heavy-bottomed pot or Dutch oven and add the vegetable oil. Brown the meat cubes on each side until just lightly seared. (This will help them to keep their shape better while braising.) Remove with tongs and set aside.
2
In the same pan, add the ginger, garlic and scallions and another splash of oil, if necessary. Cook until just fragrant. Add the Szechuan peppercorns, five-star anise, cinnamon stick and the rice wine and bring to a boil. Add the soy sauce and sugar and stir until dissolved. Return the pork pieces to the pot and fill with just enough water to cover. Let simmer, covered for at least one hour, but preferably two, turning them every so often. Remove the lid for the last half hour or so of the cooking time so that the braising liquid cooks down to almost nothing.
3
Steam buns according to the directions on the package. Add a spoonful of mustard greens on the bottom, place a piece of pork belly on top, and top that with sprigs of fresh cilantro and a dusting of crushed peanuts. Serve immediately.

761

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: package 12 folded steaming buns (can be found in larger Asian groceries, refrigerator aisle), about 1 1/4 lb strip pork belly, preferably boneless, for the braise:, 1-inch knob ginger, cut to big strips, and more.

Yes, Taiwanese-Style Pork Buns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taiwanese-Style Pork Buns

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