Guinness-Glazed Pork Belly Buns

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Step 1.

Separate the spring onions into white and green parts. Finely slice both and set aside. Slice half of the chilli and split the other half lengthways. Finely chop the ginger and garlic.

Step 2.

Cut the pork belly into 3cm chunks and pop into a large saucepan. Cover with cold water and bring to a gentle simmer. Cook for 4-5 mins, skimming off any scum that floats to the surface. Drain the pork and rinse out the pan.

Step 3.

Melt the brown sugar in the clean pan over a medium heat. Add the pork and roll around in the caramel.

Step 4.

Add the star anise, the whites of the spring onion, the ginger and garlic and the halved chilli. Cook for 2-3 mins until fragrant.

Step 5.

Now add the soy, wine and Guinness Paste.

Step 6.

Cover with fresh water (approx 600ml) and braise for 30-40 mins until the pork is just tender.

Step 7.

Remove the pork and reduce the liquid to a sweet sticky glaze. Add the pork back to the pan and toss to coat in the Guinness glaze.

Step 8.

Finely slice the cabbage and cucumber.

Step 9.

Steam your bao buns, split in half and stuff full of cabbage, cucumbers, juicy pork belly and top with spring onion and fresh red chilli.

Step 10.

Get stuck in.

Got some pickled cukes or chillies chilling out in the fridge? Chuck them into your buns for more acidic, crunchy flavour.

1 Bunch of Spring Onions
1 Red Chilli
25g Knob of Ginger
4 Garlic Cloves
1kg Boneless Pork Belly
40g Brown Sugar
1 Star Anise
50ml Light Soy Sauce
70ml Shaoxing Wine
2 Tbsp Guinness Paste
½ White Cabbage
½ Cucumber
Bunch of Coriander
8 Bao Buns