The idea came to me after watching an old episode of Sky Full of Bacon about Peking duck at Sun Wah. The use of the gwa pao buns to sandwich the crispy duck skin looked so delicious. So I thought to myself, I can make something like that but with a soft melt-in-your-mouth pork belly instead. The next day, I went and got a side of pork belly and went to work. The recipe I used for the pork is the same recipe I used to make chasu for ramen.
I love this combination of sweet and salty. The softness and sweetness of the buns goes perfect with the salty tender pork belly. To add texture to the bun, I added green onions and yellow chives and it gives a nice bite. Then finish it off with some Hoisin sauce for more sweetness.
With the rage of all the food trucks going on around the country and the new found love for pork and all things bacon, this will make the perfect food truck food combo. I am just waiting for Chicago to pass the foodtruck legislation. So who is with me? Any capital venturist interested in opening one with me? We can even call it Bao Wow!! (errr)
Ingredients Pork belly with skin on 1 cup mirin 1 cup soy sauce 1/2 cup sake 2 cups water 1 clove garlic 1 package store bought frozen gwa pao buns Hoisin sauce Green onion Yellow chives (optional)
- Wash and dry the pork belly
- Cut into large chunks
- Place it in a heavy pot with lid (i.e. dutch oven) with skin side up
- Add the soy sauce, sake, mirin, water and garlic. The meat should be barely covered
- Simmer on low for 2 hours with the lid on and flip the meat half way through
- Remove the meat and let it cool
- Slice the belly and place it back into the sauce
- Let the pork belly marinate in the sauce overnight
- Steam the buns in a steamer
- Stuff the bun with the pork belly, green onion, yellow chives and hoisin sauce
Side note: Do not throw away the sauce. The sauce can be use to flavor soup for ramen or used as a basting sauce for grilled chicken or grilled pork belly.