Sticky Orange Pork Belly Bao Bun

Directions

1. Wash and cut Navel oranges in half.
2. Peel and shred the carrots, add the orange juice of half a Navel orange and white vinegar, mix welland set aside.
3. Slice the ginger, cut the green onions into sections, peel and prep the garlic, and slice the chili.
4. Slice pork belly with skin (each slice about 1 cm thick)
5. Heat the pot over medium-high heat, add the pork belly, lightly pan fry both sides and take them out.
6. Use the lard from the pork belly to sauté the ginger, garlic and green onions until fragrant.
7. 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.
8. Cut out the peel of half a Navel orange and put the peel into the juice.
9. 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)
10. Cover and cook over low heat for 30 minutes, then taste test, turn off the heat and let it cook for 15 minutes.
11. Take out the pork belly and other ingredients, and cook the sauce over high heat until thickened.
12. Steam the buns for 3-5 minutes until soft.
13. 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!