Braised Pork Belly with Steamed Bun™

English

Serves 10

Ingredients
Pork Belly with skin (whole un-cut piece) – 2 kg
Steam bun – 20 each

Marinating Sauce
Dark sauce (good grade sticky type) – ½ bowl
Light sauce – ½ bowl
Oyster sauce – ½ bowl
Chinese Hua Diao wine – ½ bowl
Pepper – dashes
Sesame oil – 5 table spoons
Sugar – 3 table spoons
Garlic (with skin) – 2 bulbs
Five-spice powder – 2 table spoons
Cinnamon sticks – 2 each
Star Anise – 5 each

Steps

1. Marinate whole piece of Pork Belly with above sauces over 48 hours;
2. Bring Pork Belly out from fridge, cool in room temperature for 2 hours;
3. Heat up big wok, add oil, medium fire, deep fry whole piece of Pork Belly for 10 minutes;
4. When cooled, slice pork belly into 0.5cm thickness X 5cm length individual pieces;
5. Get ready a rectangular metal tray, lay every piece of pork belly side by side with skin on top;
6. Pour balance Marinating Sauce into the tray, add water to cover all pieces of pork belly;
7. Put whole tray into a much bigger wok and steam for 3 hours with small fire;
8. Serve by putting each slice of pork into Steamed Bun, add lettuce and gravy.