Pork Belly Buns Recipe

Directions

Preheat oven to 275F. Wrap the pork belly in heavy tin foil . Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days. Unwrap the pork belly, and slice into 1/2" pieces In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining. Turn the heat to medium-low. Add in the garlic, ginger, chiles and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan. Return the pork belly slices back into the wok and let simmer for 10 minutes.