Editing Veggie gua bao
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Start with veggie pork belly which we always buy. We usually buy veggie pork belly made by Verisoy in Taiwan as pictured. In Seattle we buy these at the [http://www.vietwah.com/ Viet-Wah supermarket] near 12th and Jackson. There are versions with black pepper and without. We prefer the version ''without'' black pepper. It keeps indefinitely frozen so stock up! | Start with veggie pork belly which we always buy. We usually buy veggie pork belly made by Verisoy in Taiwan as pictured. In Seattle we buy these at the [http://www.vietwah.com/ Viet-Wah supermarket] near 12th and Jackson. There are versions with black pepper and without. We prefer the version ''without'' black pepper. It keeps indefinitely frozen so stock up! | ||
The recipe that you need to follow is essentially the same the [[braised pork belly]] technique hong shao' / red-braised chinese cooking technique. There's a different recipe on this page but [[User:Willscott]] prefers the recipe on the [[braised pork belly]] page | The recipe that you need to follow is essentially the same the [[braised pork belly]] technique hong shao' / red-braised chinese cooking technique. There's a different recipe on this page but [[User:Willscott]] prefers the recipe on the [[braised pork belly]] page. | ||
* Take veggie pork belly and split into either 4 or 6 pieces. Sear until lightly browned on both sides. Remember that veggie pork belly has almost not fat so please use '''lots''' of oil, butter, or mayonnaise. Set aside. | * Take veggie pork belly and split into either 4 or 6 pieces. Sear until lightly browned on both sides. Remember that veggie pork belly has almost not fat so please use '''lots''' of oil, butter, or mayonnaise. Set aside. | ||
* Make the sauce is the same pot you used to sear the pork belly (conserve the fat) by doing the following: | * Make the sauce is the same pot you used to sear the pork belly (conserve the fat) by doing the following: | ||
** Add garlic and ginger and stir until fragrant; | |||
** Add garlic and ginger and | ** add star anise and chili; | ||
** add star anise and chili; | |||
** add sugar and wait until it is melted and bubbling | ** add sugar and wait until it is melted and bubbling | ||
** add rice wine and bring to boil stirring until sugar dissolves | |||
** add rice wine to | |||
** add five spice, dark and light soy sauce, and water. bring to boil | ** add five spice, dark and light soy sauce, and water. bring to boil | ||
* simmer on low for 1-2h | * Return the pork belly and simmer on low for 1-2h | ||
For 1lb of pork belly (i.e., 2 packs of Verisoy), a good set of ratios to start with might be: | For 1lb of pork belly (i.e., 2 packs of Verisoy), a good set of ratios to start with might be: | ||
