If you caught us at a street food festival a few years ago, you would have tried this as gua bao. We have now updated to be served in a toasted brioche. We get our brioche from Henllan Bakery
cheap rolls will fall apart.
There is a bit of work to preparing the pork belly, but its well worth the effort.
First job buy you pork belly, you will need at least a 2lb slab, unscored if you can. We got a side from Llechwedd meats for around 9 quid. It can be cut in half with one half going into the freezer, to be used another time.
Prepping the pork belly.
Trim of the skin try and and do it in one piece, scrape any excess fat from the underside of the skin. Lay it flat, let it dry out, this will be your crackling.
Lay the pork out flat then cut into slices about 1.5 inches thick, put the pork into a sauce pan, with enough water to just cover the meat. Add ginger, garlic, chicken stock pot, rice wine and sugar. Then simmer with lid on for 2 hours, or until the meat is tender.
The second stage of cooking the pork belly is adding it to a pan with the glaze ingredients, until the sauce is thick and glossy on the meat.
Prepping the crackling.
Take the dried crackling lay it out flat on a baking sheet. Make a mix of salt and crushed fennel seeds use a mortar and pestle to crush the seeds, spread the mix over the skin add plenty don't be shy.
In a preheated oven use the highest temperature, cook the skin for around 30/40 minutes until it puffs up, keep an eye on it don't let it burn. When its cooked let it cool slightly then break into pieces.
Putting it all together
Slow Cooked Pork Belly
1kg pork belly sliced, chopped in half (each piece being approx. the length of your index finger)
1 litre hot chicken/veg stock
1 thumb sized piece of ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Sliced spring onions
Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients). Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
Turn off the heat and drain the pork. You can reserve the liquid if you like.
Add 1 tbsp. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and get ready to serve.
Toast both sides of the brioche, make a mix of mayonnaise and chilli sauce, to your own taste. Spread this on the bottom half of the brioche.
Add the glazed pork belly, spread plum sauce on top. Then top off with the, crushed peanuts, sliced chills, coriander and spring onions. Finish off with the crackling, for extra crunch.