Kong Bak Bao / Gua Bao / Momofuku Pork Belly Steamed Buns

Tender and aromatic kong bak (braised pork belly) is sandwiched in between soft and pillowy lotus steamed buns to make Singapore /Malaysia kong bak bao or also known as gua bao in Taiwan. Please watch the video for the instructions. For written recipes & instructions for gua bao visit:https://whattocooktoday.com/caramelized-pork-belly-buns.html Recipe for lotus leaf steamed buns: https://whattocooktoday.com/how-to-make-momofuku-style-flat-buns.html Video for lotus leaf steamed buns:https://www.youtube.com/watch?v=0Udk2FdxvHM INGREDIENTS FOR BRAISED PORK BELLY: 1 kg pork belly with skin 2 Tbsp cooking oil divided 2 Tbsp shaoxing wine To marinate the pork: ½ tsp five-spice powder 1 Tbsp soy sauce 1 Tbsp dark soy sauce Aromatics: 1 large onion peeled and diced 5 cloves garlic peeled and minced 1 large cinnamon stick 1 Tbsp white peppercorns 1 star anise Seasonings: ¼ cup soy sauce ⅓ cup dark soy sauce ⅓ cup Chinese rock sugar INGREDIENTS FOR SUAN CAI TOPPING: 1 cup chopped pickled mustard green 1 tsp cooking oil 1 red chili seeded, finely chopped 1 clove garlic grated/minced 1 tsp sugar ½ cup roasted peanuts finely chopped