Braised Pork Belly with Spring Onions and Crushed Peanuts Bao

Name: Braised Pork Belly with Spring Onions and Crushed Peanuts Bao
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 60 ml 2 fl oz) light soy sauce; julienned spring onions (scallions) and Ginger pickles or bought pickles, to serve; 50 g 2 oz) salted roasted peanuts, crushed; 2 tsp five-spice powder; 2 tbsp hoisin sauce; 1 tbsp hot chilli sauce; steamed Bao buns; 2 kg (4 lb 8 oz) skinless pork belly; 3 garlic cloves, sliced; 1 tbsp hoisin sauce; 2 tsp vegetable oil; 2 tbsp soft brown sugar; 1 tsp mild chilli powder; 3 cm (1¼ inch) ginger, julienned; 100 ml (3½ fl oz) Shaoxing rice wine

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

You can either serve this tender, soft pork belly straight from the slow cooker, roasting tin or pot or pan-fry the chilled thick slices until crisp. Combined with the crushed peanuts, chilli hoisin sauce and pickles, it’s ridiculously good.

Ingredients

2 tsp vegetable oil
2 kg (4 lb 8

Asia
Main course
Spring

Method

In a large frying pan, heat the oil. Season the pork with the five-spice, sea salt and black pepper. Add to the pan and brown on all sides. Remove and place in a slow cooker, large roasting tin or pot.

Add the garlic to the pan and sauté until golden, about 2 minutes. Add all the remaining ingredients, apart from the buns, along with 75