Sticky Orange Pork Belly Bao Bun
@celia723
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Sticky Orange Pork Belly Bao Bun
@celia723
Directions
- Wash and cut Navel oranges in half.
- Peel and shred the carrots, add the orange juice of half a Navel orange and white vinegar, mix welland set aside.
- Slice the ginger, cut the green onions into sections, peel and prep the garlic, and slice the chili.
- Slice pork belly with skin (each slice about 1 cm thick)
- Heat the pot over medium-high heat, add the pork belly, lightly pan fry both sides and take them out.
- Use the lard from the pork belly to sauté the ginger, garlic and green onions until fragrant.
- Add the sauce and the pork belly (the amount of sauce just covers the meat), and add the orange juice of half a Navel orange.
- Cut out the peel of half a Navel orange and put the peel into the juice.
- Cut the parchment paper into a round shape the same size as the pot and cover the pork belly. (Makes the pork belly more evenly colored)
- Cover and cook over low heat for 30 minutes, then taste test, turn off the heat and let it cook for 15 minutes.
- Take out the pork belly and other ingredients, and cook the sauce over high heat until thickened.
- Steam the buns for 3-5 minutes until soft.
- Assemble the citrus pork belly bao bun: Place shredded carrots, orange pork belly, coriander and crushed peanuts in the middle of the steamed buns, pour on the sauce, top them with chili, and enjoy while hot.
Tips:
• Pan fry the pork belly first and then simmer it slowly to keep the pork belly juicy.
• Save up the remaining sauce and mix it with noodles or rice. It will be delicious!