Steamed buns with pork belly

BY: ANDREA ALDEN

You can prepare a wide variety of dishes with your Napoleon grill - not just delicious steaks or hamburgers. I prepare great recipes with my Napoleon every day - for example these steam burgers with pork belly. Also known as Gua Bao (“Gwah Baa”), this dish involves searing delicious pork belly, then braising it until ultra-tender and serving it in a soft bao steamed bun. Garnish the bao burger with your favorite ingredients such as fresh cool cucumber slices, peppers or chili peppers, enoki mushroom fibers or spicy baby arugula.

INGREDIENTS

• Dough for steam burgers
• 2 cups flour
• 1/2 cup milk
• 2 tsp instant yeast
• Pinch of salt

Braised pork belly

• 500 g pork belly
• 2 tsp Chinese five-spice powder
• 1/4 cup brown sugar
• 3/4 cup soy sauce
• 1/2 cup Shaoxing wine
• 2 tbsp sesame oil
• 5 garlic cloves, sliced
• 3.8 cm ginger, sliced
• 2 to 3 cups of water

Topping

• sliced ​​cucumber
• Enoki mushrooms
• sliced ​​peppers
• sliced ​​chili peppers
• sliced ​​carrot
• Arugula

PREPARATION

1. Preheat grill with a cast iron skillet or Dutch oven (without lid) to a high temperature between 230°C and 260°C.
2. Season the pork belly on all sides with the Chinese five-spice powder. Mix brown sugar, soy sauce and Shaoxing wine in a medium bowl. Add 2 to 3 cups of water to another bowl.
3. Fry the pork belly over direct heat until grilled on all sides. Add sesame oil to the cast iron pan and sauté ginger and garlic. Then add the seared pork belly to the pan. Add the soy sauce mixture and about 1 cup of water and cover with aluminum foil (or put the lid on the Dutch oven).
4. Turn the grill down to approx. 160 °C and extinguish the flames over which the pork belly was seared. Keep the flames on under the cast iron skillet. Braise the pork belly for about 90 minutes and check the liquid level every 30 minutes. Add water if necessary.
5. While the pork belly is cooking, prepare the rolls. Mix the dough ingredients in the stand mixer with the dough hook until an elastic, smooth dough is formed. Place on a clean surface, cover with a clean damp cloth and let rise for 60 minutes.
6. When the dough has risen, knead again until smooth and then divide into eight portions. Knead each portion and roll into an oval shape. Fold the dough oval in half and place a piece of waxed paper in between.
7. When the pork belly is almost done, place the Napoleon stainless steel wok with 1 1/2 cups water on the side burner. Heat the water until it boils and place a steamer basket or bamboo steamer in the wok with the buns. Cook in steam for approx. 15 minutes.
8. The pork belly covered with sauce and cut into slices e.g. Serve garnished with chili peppers, cucumber and rocket.

These pork belly steamed buns were simply delicious. The work and the long wait are absolutely worth it, because the combination of juicy, soft pork, crunchy vegetables and the ultra-soft burger simply blows your taste buds away. What is your favorite pork belly dish? You can share your favorite recipes and stories about pork belly on our Grills Facebook and Grills Instagram pages.

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