Gua Bao (Steamed Bun with Braised Pork)

Slice 350 g pork belly into 1.5 cm pieces and pat the surface dry.

If moisture remains, the meat will steam first and brown slowly, so keep the pieces separate before searing.

Heat a dry skillet over medium-high heat and add the pork in one layer.

Sear each side for about 2 minutes, until the edges brown deeply and rendered fat starts pooling in the pan.

In a pot, combine 3 tbsp soy sauce, 1 tbsp sugar, 0.5 tsp five-spice powder, and 240 ml water.

Add the seared pork and scrape in a little rendered fat if the pan juices are not burnt.

Simmer over low heat for about 35 minutes with the lid slightly ajar.

Turn the pork once or twice so the seasoning coats evenly, and keep the liquid bubbling gently instead of boiling hard.

Stop cooking when the liquid has reduced by about half and coats a spoon lightly.

Do not reduce until dry, because the sauce will turn salty; cover the pot to keep the pork warm.

Steam 4 bao buns over high heat for 4 minutes, until puffed and springy.

Open them while hot, then fill with pork, 80 g pickled cucumber, 15 g cilantro, and 2 tbsp ground roasted peanuts.