Gua Bao with Pork Belly

Heat 1 tbsp oil in a wide pot over medium-high heat. Sear 600 g pork belly for 2–3 minutes per side, until the edges are browned.

Add 4 cloves crushed garlic, 2 stalks scallion, 5 slices ginger, 1 star anise, and 1 cinnamon stick; stir for 1 minute. Pour in 45 ml Shaoxing rice wine, scraping up the browned bits from the bottom, then add 30 ml light soy sauce, 15 ml dark soy sauce, 15 g brown sugar, 0.5 tsp white pepper, and 700 ml water.

Bring the liquid to a boil, cover the pot, and simmer on the lowest heat for 75–90 minutes, turning the pork belly occasionally, until it's tender but still holds its shape.

Transfer the meat to a plate. Strain the braising liquid, discard the spices and excess fat, return the liquid to the pot, and reduce over medium-high heat for about 10 minutes, until the sauce thickens. Slice the pork belly into pieces about 1 cm thick, return to the sauce, and toss to coat.

Rinse 200 g pickled mustard greens, soak in cold water for 15 minutes, squeeze out excess water, and chop finely. Heat the remaining oil, sauté 1 clove minced garlic, add the greens, and stir-fry until dry and fragrant. Season with salt to taste.

Crush 45 g peanuts with 10 g sugar into coarse sweet crumbs.

Steam 10 bao buns in a steamer over high heat for 7 minutes, then leave the lid slightly ajar for another 2 minutes to prevent condensation from dripping onto the surface.

Open each hot bun, tuck in 2–3 slices of pork belly, a bit of the pickled mustard greens, sprinkle with the peanut crumbs, add a few cilantro leaves, and drizzle with a little of the reduced sauce.