Sheng Jian Bao

Pan-fried pork and soup buns from Shanghai with a crispy bottom, juicy filling, and a sesame-sprinkled top.

Ingredients

• 1 kg pork belly
• 300g glutinous rice
• 1 tbsp grated fresh ginger
• 1 1/2 tsp chili oil
• 1/4 cup neutral vegetable oil
• 200g napa cabbage
• a handful of fresh scallion greens, chopped
• Shaoxing wine, for serving
• 500ml pork stock

Instructions

1. 1

   Prepare the glutinous rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork belly, bok choy, crushed Sichuan peppercorns, and chili oil, mixing well so everything is evenly seasoned.

3. 3

   Heat toasted sesame oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the glutinous rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork belly mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the glutinous rice with the filling, a spoonful of toasted sesame seeds, and a scattering of cilantro.

7. 7

   Add a final touch of Shaoxing wine for extra flavor and texture.

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