Eat For Eight Bucks: Pork Belly Sandwiches, Chinese-Style Recipe

• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 pound boneless pork belly, cut in three equal-sized pieces
• 2 tablespoons soy sauce
• 2 sticks cinnamon and 2 whole star anise
• 1 tablespoon five-spice powder (see "A note on spices", above, for other spice options)
• 3 1/3-inch slices peeled fresh ginger
• 3 cloves garlic, peeled
• 1 1/2 teaspoons salt
• Water
• Half a head of green cabbage, very finely shredded
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt
• 1 large egg yolk
• 1/2 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/2 cup neutral-flavored vegetable oil, such as canola
• 2 cloves garlic, very finely minced
• Fine salt
• Chili sauce or cayenne pepper to taste

1. In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling vessel until sugar liquefies and turns a warm amber color.
2. Place pork belly slices in wok and sear on all sides, about 1 minute per side, using tongs to turn.
3. Pour enough cold water into vessel to cover the pork. Add soy sauce, spices, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. If water level falls during cooking, replenish so that pork remains submerged.
4. Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.
5. Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.
6. Heat vegetable oil in large skillet over medium-high heat. Add cabbage and saute until crisp-tender, about 8 minutes. In the last minute of cooking, add sugar and sesame oil and stir to coat. Season well with salt.
7. Whisk together mustard, lemon juice and egg yolk in a bowl.
8. Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
9. Whisk in garlic and chili sauce or cayenne pepper to taste. Season with salt. If aioli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.
10. Serve the sandwiches pre-assembled, or let each person build his own.
11. Any kind of Asian pickle, such as picked radish or kimchi; coarsely chopped cilantro.
12. On a metal steaming rack or bamboo steamer set over simmering water, steam Chinese buns for 10-15 minutes, until tender and puffy. Slice open, leaving a hinge.
13. Spread each bun with chili aioli; stuff with cabbage, pork belly, and extra condiments, if using; drizzle with the reduced braising sauce. Close bun and gently squish.

vegetable oil, sugar, pork belly, soy sauce, cinnamon, fivespice powder, fresh ginger, garlic, salt, water, green cabbage, vegetable oil, sesame oil, sugar, salt, egg yolk, mustard, lemon juice, vegetable oil, garlic, salt, chili sauce

Taken from www.seriouseats.com/recipes/2009/01/eat-for-eight-bucks-chinese-pork-belly-sandwiches-recipe.html (may not work)