Bao buns with red-braised pork belly
Pork second courses
At the end of the day, I’m a sucker for a classic, no-frills pork belly bao. It combines the pillowy texture of a traditional bao bun with the fatty, umami-sweet richness of a classic Chinese red-braised pork (hong shao rou), which, in my opinion, is the ultimate fat + bread combination. (Grilled cheese don’t even come close.) For this recipe, I used my mom’s trusty bao recipe, which has served her well over the past two decades. As for the red-braised pork belly, I adapted Betty Liu’s family <a href="http://bettysliu.com/2015/02/26/%E7%BA%A2%E7%83%A7%E8%82%89-moms-shanghai-style-red-braised-pork-belly/">recipe</a> to work better as a bao filling (long strips instead of cubed pieces), and made it slightly saucier, so you can have more of that umami goodness to brush onto the bao.
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