Sriracha Pork Belly Gua Bao Buns
Prep time: 10 min | Cook time: 12 min | Yields: 6
1 ½ Tbsp brown sugar
¼ cup honey
¼ cup hoisin
2 Tbsp soy sauce
1 ½ boneless, skinless pork belly
2 tsp kosher salt
6 each small Chinese lotus buns
¼ each fresh mango, sliced into thin strips
¼ cup kimchee or Asian slaw
Cut the pork belly into 2 inch pieces. Mix together the brown sugar, honey, hoisin, soy sauce, 1 Tbsp sriracha seasoning and one Tbsp vegetable oil in a stainless bowl.
Marinate the pork overnight.
In a nonstick skillet, heat the remaining 1 Tbsp of vegetable oil to medium heat. Remove the pork from the marinade and reserve the marinade. Sear the pork on all sides, then add the marinade, and turn heat to low. Cook the pork all the way through, for about 10 to 12 minutes, allowing the marinade to reduce while cooking.
While the pork is cooking, steam the Chinese buns in a microwave or stove top steamer for 5 minutes, until soft and hot.
Slice the cooked pork into thin pieces, and distribute among the Chinese buns. Spoon some of the pan reduced marinade over each. Spoon some Asian Slaw and mango slices into each bun. Serve warm.