Pork Belly Sliders

I had some pork belly at home that was just waiting to be braised and served up but I didn't want it to be served just by itself. At the same time I was really craving something starchy so I found these chinese white sliders that my mom bought from the grocery store. I'm pretty sure they make these little sliders on the streets of Taiwan, they're super popular, and what I've been told from my aunt that every Taiwanese family has their own secret recipe for cooking pork belly. Alright lets go

Ingredients

1. Pork Belly

2. White Wine 

3. 2 Heads of Garlic, Seriously

4. White Steamed Chinese Buns

5. Salt and Pepper

6. Hoisin Sauce 

7. Cilantro 

Prep Time: 5 Min

Cook Time: 3 Hours  

I know, 3 hours is a freaking long time, but as its braising in that white wine and that lovely meaty juices, within those three hours its gonna be so tender, it'll melt in your mouth. It is so worth it just wish there was a faster way to cook this haha. 

Directions

1. First what you want to do is score your meat, meaning use a knife and make diamond shape patterns on your meat. REASON being is that when you season your meat with salt and pepper or whatever seasoning, it'll penetrate the skin easier and flavor the meat inside as well. Remember to Season the top and bottom with Salt and Pepper 

2. Cut 1 head of garlic in half, get a roasting tray or some type of casserole dish and place your garlic heads across from each other or diagonally to each other. What you're going to do is set your pork belly on top of your garlic cloves so that its somewhat above water level, or what we're going to be using is white wine. 

3. After your pork belly on top of your garlic cloves, add in your white wine. Now I really don't have a exact measurement on this but you know, just eye the damn thing. Cooking doesnt need to follow exact measurements, have some fun with it! Don't worry if the white wine is touching the bottom part of the pork, it's totally fine. 

4. Next get some aluminum foil and wrap around the whole thing. Get your oven to 350 degrees F and let it braise for a good 3 hours. If you braise it for even longer it'll be so much flavorsome.

Just steam up those white baos for just 10 minutes and pull off that succulent, melt in your mouth pork belly and stuff it in those sliders. Top it off with some Hoisin Sauce and Cilantro and you are ready to dive in into a taste of heavenly delicious. At the same time I was able to make some gravy on the side with just the left over juices that came off from the pork belly

So there you have it, Pork Belly Sliders with a Side of Gravy. It is not the fastest thing to make i'll be honest, but if you put some love and care into that piece of meat, it could really do wonders you know? It's 2014, and my new years resolution will probably just be cooking more and more...exploring different cultures of food and just see what's out there. Happy New year and hope ya'll are having fun 

Thistakesafreakinglongtime.Easy.Delicious