Hunan Cured Pork Belly Steamed Cabbage Buns

Ingredients

• 300 g smoked cured pork belly (Hunan-style, unsliced)
• 9 large napa cabbage leaves
• 8 dried red chilies
• 1 tbsp fermented black beans (douchi)
• 15 g fresh ginger
• 3 garlic cloves
• 1 tbsp Shaoxing wine(optional)
• 2 scallions(optional)
• 1 tsp cooking oil

Instructions

1. 1

   Rinse the cured pork belly, place in a pot of cold water, bring to a boil, and simmer for 40 minutes to soften and partially cook. Drain and let cool.

2. 2

   Slice the pork belly into thin 3mm slices. Rinse the fermented black beans, and roughly chop the dried chilies, ginger, and garlic.

3. 3

   Heat oil in a wok over medium heat. Stir-fry the pork slices for 8-10 minutes until edges crisp and fat renders. Add black beans, chilies, ginger, and garlic; stir-fry 3 minutes. Add Shaoxing wine and toss. Set aside.

4. 4

   Blanch cabbage leaves in boiling water for 2 minutes until pliable, then shock in cold water and pat dry.

5. 5

   Place a spoonful of the pork mixture at the base of each cabbage leaf and fold into neat bundles, sealing the seam side down.

6. 6

   Arrange bundles in a steamer and steam over high heat for 12 minutes until heated through.

7. 7

   Slice scallions thinly, scatter over the buns, and serve hot.