This post goes out to the guy who is getting me into Asian food – finally – because he’ll cook pork belly bao buns “with me” from 3,000 miles away.

I’ve never been one to crave Chinese take-out or lust for a bowl of pho. It was only when a friend’s mom described mo sho pork as Chinese fajitas that I was persuaded to place an order. And a Vietnamese coffee, that sweet caffeine fix laced with condensed milk, is about the only thing I’ve ever ordered from a Vietnamese restaurant. 

But I think this is changing. My Uncle Dave recently sent me The Food of Taiwan: Recipes from the Beautiful Island and suggested we cook something together, though he was, at the time, on the other side of the country in sunny California.

If it’s done low and slow, I’ll probably like it. Short ribs. Leg of lamb. Carnitas. You name it. I’ve got a thing for tough cuts cooked through and through until the muscle fibers and cartilage brake down to yield fork tender, fall-off-the-bone type goodness. And pork belly is no exception. So we chose the Pork Belly Bao Buns for our experiment and I decided to do it all by the book.

I ventured to an Asian market, which are fewer and farther between than I remember the case being in California, for mustard greens, bao buns and pork belly. I tried pickling my own mustard greens and may or may not have been slightly apprehensive about serving them to guests, knowing the side effects – or effects rather – of botulism. (Spoiler alert: everyone survived!) And I cooked that pork belly low and slow in a ginger, brown sugar, rice wine and soy sauce broth. 

The results were delicious, encouraging me to try out a few more recipes from my new cookbook and venture into dining out at more Asian restaurants. The only thing that would have made that dinner better was if my Uncle Dave had been there. May we all have uncles like him who encourage us to pursue our passion with their own participation and relentless enthusiasm.

This recipe is slightly adapted from The Food of Taiwan: Recipes from the Beautiful Island to make the pork belly a bit less salty.

Pickled Mustard Greens
Makes 2 quarts

A week before you plan to make your buns, prepare the mustard greens. If you’re a stranger to pickling your own vegetables, as I was, there are just a few things to keep in mind. First, thoroughly sterilize your glass jars in boiling water for at least 10 minutes. (You should also never reuse the lids.) Second, salt has been used for centuries to preserve food without refrigeration so properly salting the greens is also key. Lastly, if you open your greens and the lid doesn’t pop or there’s an off smell, just pitch them. Trust your senses!

1 head Chinese mustard greens, trimmed of any wilted leaves
1/4 cup plus 2 tablespoons Kosher salt
4 cups water

In a large bowl or on a large plate, sprinkle unwashed mustard greens evenly with 2 tablespoons of salt and let sit at room temperature for an hour. Then rinse briefly under cold water and squeeze the greens well to remove any excess liquid.

In a large bowl, stir the remaining 1/4 cup salt into the 4 cups of water until completely dissolved. Sterilize a two-quart jar – or 2 one-quart jars – in boiling water of 10 minutes. Make sure jars are completely submerged. Remove carefully with tongs and drain. Stuff the greens inside and pour the salted water mixture to the top of the jar, being sure to submerge the greens. Cover with lid and keep away from light, at room temperature, until sufficiently tangy, about a week.

Afterward, store, airtight, in the fridge.

Red-Braised Pork Belly
Makes 4 – 6 small servings

1 pound pork belly
2 tablespoons peanut oil
2 scallions, thinly sliced
4 garlic cloves, smashed
6 thick discs peeled, fresh ginger
1/2 cup packed brown sugar
1/4 cup rice wine
2 cups water
1/2 cup soy sauce
1 star anise

Cut pork belly into thick slices, 1 1/2 to 2 inches long. Heat oil in a Dutch oven over medium-high heat. Once oil is shimmering, arrange the pork belly pieces in a single layer. Cook without turning, until lightly browned on one side, about 30 seconds to one minute. Flip and repeat on the other side, another minute or two.  Remove pork belly from the pan and set aside.

Add scallions, garlic and ginger to the pan and stir until sizzling and fragrant, 30 seconds. Add sugar and continue cooking, stirring, until sugar bubbles, 1 to 2 minutes. Add pork belly back into the pan and stir to coat. Add rice wine and bring to a boil, stirring to incorporate all ingredients. Add the water, soy sauce and star anise and return to boil. Reduce heat to a gentle simmer and cook until pork is very tender, 2 to 3 hours.

Peanut Dust

Makes about 1/2 cup

The book actually calls this Crushed Peanut Powder, but I like Peanut Dust so much more.

1 cup roasted unsalted peanuts
2 tablespoons sugar

Place peanuts and sugar in a blender or a food processor and mix until combination resembles a fine powder with a few coarse crumbs. Store, at room temperature, covered for a week.

Pork Belly Bao Buns
Makes 8-10

Steamed buns (found in the freezer section at an Asian grocery)
4 – 5 tablespoons chopped pickled mustard greens
8 – 10 pieces red-braised pork belly, in 1/2-inch thick slices
1/4 cup cilantro, freshly chopped
1/4 cup peanut dust

Steam buns according to package directions. I did not have a steamer and so used a colander placed atop boiling water. Either way, I recommend letting the buns thaw before attempting to steam. Once buns are ready, spread a thin layer of mustard greens on the bottom of each bun, add a piece of pork belly and sprinkle with cilantro and peanut dust.

Enjoy!