Rub the pieces with two tablespoons of sugar and place them in a large bowl and set aside for 15 minutes. You won’t be disappointed!Ĭut the pork belly into 1 inch strips lengthwise. The complexity of the texture makes this one of my top-ranking comfort foods! If you’re ready for a different kind of barbecue, try this recipe. I love the crispy bottom of the buns and the juicy and chewy fillings. They remind me of my favorite childhood treat: pan-fried buns (生煎包) from the Shi-Da night market (師大夜市). I like to make small BBQ buns and pan-fry them. The famous Taiwanese soup dumplings are done by a steam method.
You can either place the buns in a steamer and steam them, or you can pan-fry them. There are two ways to cook the buns in Taiwan. This has been a fan favorite in my dim sum classes for years.
I like to experiment, so sometimes I marinate it first and then bake it in my oven. Typically, the pork is first sautéed or seared at a high temperature with soy sauce and rock sugar, then finished in a covered pot at a lower temperature while marinating the sauce. It is a combination-cooking method that uses both wet and dry heat. That moment of anticipation is the best! A typical method to cook pork in Taiwan is called 紅燒 (braising). My favorite moment is turning on the oven light to peek at my delicious food through the glass.
Cake, cookies, chicken, fish, you name it-I enjoy baking them all. I discovered the joy of baking only after I moved to the US. If there is one, it’s likely the oven is used as another “cabinet” to store pantry items such as rice or rice noodles. Believe it or not, you don’t find ovens in most Taiwanese households.
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