Fall is finally here. With this change in season comes a delightful shift in our culinary preferences, as we eagerly embrace heartwarming dishes and comforting flavors. If you’re eager to embrace the flavors of autumn and elevate your culinary creations, look no further than the ZWILLING Joy Cookware Set. This 10 piece set has everything you need to cook up your favourite meals. It features the SIGMA Classic encapsulated base for effective heat distribution, dripless rims, stay cool stainless steel handles and glass lids, perfect for the home chef.
Ginger Glazed Pork Belly Baos with Apple Fennel Slaw
Prep Time: 10 minutes, Cook Time: 50 minutes
Serves: 3-4
Ingredients:
For the Apple Fennel Slaw
1 small fennel bulb, finely sliced or grated, stalks removed
1/4 small red cabbage, finely sliced or grated
1/4 cup matchstick carrots
1 green apple, finely sliced or grated
4 tbsp mayonnaise
2.5 tbsp sweet chili sauce (or to taste)
Salt and Pepper
For the Pork Belly
16 pieces of pork belly, sliced thin
2 tbsp avocado oil, divided
2 garlic cloves, smashed
2 green onions, sliced into one-inch pieces
3-4 slices of ginger
4 dried chili peppers
1 star anise
1/2 tsp Chinese five spice
2 tbsp Shaoxing wine
1.5 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp brown sugar
½ tsp white pepper
2 cups water
To assemble
8 steamed baos
Roasted sesame seeds for garnish
Directions:
For the Apple Fennel Slaw
- Combine Mayonnaise and chili sauce. Set aside.
- In a large bowl, mix together fennel, cabbage, carrots, and apples.
- Add dressing to the bowl and mix until well combined.
For the Pork Belly
- Heat a large pan over medium high heat and add 1 tbsp oil. Add the pork belly and cook until the edges on both sides have golden. Set aside.
- In the same pan, add the remaining oil. Add the garlic, ginger, and green onions and stir (1 min). Add in the star anise, five spice, and chili peppers. Stir for another 20-30 seconds.
- Add Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Mix well. Add pork belly and coat in sauce mixture. Add white pepper and water. Bring to a boil before reducing to a simmer. Braise, covered, for 20-25 minutes, flipping occasionally until pork is tender.
- Remove pork from pan and set aside. Continue to simmer the sauce for another 12-15 minutes until sauce has thickened.
- Add pork belly back into pan and coat the pork with the sauce.
For the Baos
- Bring a pot of water to a boil, reduce to medium heat. Using a steamer basket, place buns on parchment paper then into a steamer basket. Steam buns for 10 minutes or as instructed by pre-packaged baos. This can be done in batches.
To assemble
- Place two pieces of pork belly in the baos. Add the apple fennel slaw and sprinkle with toasted sesames.
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Christine Kozovski is a new mom, food photographer and health & safety professional based out of Toronto Ontario. She shares her passion for food through easy and fresh recipes that can be found on her blog and Instagram account. She gets her food inspiration from her parents, growing up with both Asian and Mediterranean influences as well as places she’s travelled. Her adventurous side shines through when she gets to explore new cities and try new foods. She’s excited to start a different type of adventure now that her family has grown to include her 10 month old son.
