PORK BELLY BAO - Dinner Recipe | BCLIQUOR

Ingredients

• 1 lb (500 g) pork belly, with the skin on, prick skin with a sharp paring knife
• 1 tbsp (30 ml) white or palm sugar
• 1 tbsp (30 ml) dark soy sauce
• 1 tbsp (30 ml) regular soy sauce
• 2 tsp (10 ml) Chinese Shaoxing cooking wine
• 1 garlic clove, peeled and crushed
• ⅛ of a small onion, peeled
• 1 green onion, cut into ½-in (1.25 cm) lengths
• ¼-in (0.5 cm) ginger slice
• ½ piece Thai chili, or more, to taste
• ½ piece star anise
• ¼-in (0.5 cm) piece cinnamon stick
• 1 cup (250 ml) water, plus extra
• 12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
• 2 stalks green onions, sliced thinly
• 3 tbsp (45 ml) cilantro, picked
• 1 Thai chilli, thinly sliced (optional)
• ¼ cup (60 ml) roughly chopped roasted cashews
• 1 cup (250 ml) Napa cabbage (siu choy), sliced thinly
• ¼ cup (60 ml) rice wine vinegar
• 1 tbsp (15 ml) white sugar
• 1 tsp (5 ml) salt