Braised Pork Bao Buns

From Lee Kum Kee

Ingredients

• 4 pcs gua bao or Bao bun or Hirata bun
• 4 pcs baby gem leaves, torn to pieces
• 1 spring onion, diced
• 2 Tbsp pumpkin seeds, pan roasted
• 1 tsp Sesame wok oil
• 300g Pork belly, whole piece with skin on
• 2 Tbsp Dark Soy Sauce
• 2 Tbsp sugar, granulated
• 2 slices ginger
• ½ star anise
• ½ stick cinnamon
• 100ml water
• 1 Tbsp Light Soy Sauce

Directions

1. Pre-heat pan to medium heat. Add a teaspoon of Wok Oil. Swirl it round.
2. Add sliced ginger and stir-fry till fragrant.
3. Add pork belly, premium dark soy sauce, sugar, spices and water.
4. Bring to a simmer, cover and cook for 40 minutes. Test for softness. Continue to cook for uncovered another 15 minutes if not ready.
5. Once cooked to desired softness, lift pork out of pot and leave to rest to cool. Once cook to touch, slice to 1cm thickness.
6. Assemble by filling each bun with some torn lettuce, then add sliced pork and finally, garnish with chopped spring onions and toasted pumpkin seeds.