Pork Belly Bao

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

½ cup packed dark brown sugar

¼ cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons hoisin sauce

2 cloves garlic, minced

One 1-inch piece ginger, peeled and finely chopped (about 1 tablespoon)

Freshly ground black pepper

1 ½ pounds pork belly, skin off

15 frozen bao buns

2 tablespoons vegetable oil

4 scallions, thinly sliced

1 red jalapeño, thinly sliced

½ cup firmly packed fresh cilantro leaves

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