Chrysanthemum Pork Belly Buns with Osmanthus Syrup

Instructions

1. 1

   Slice the pork belly into 1 cm thick pieces.

   ~5 min
2. 2

   In a large pot, combine pork belly, water, soy sauce, Shaoxing wine, rock sugar, star anise, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes, or until the pork belly is very tender.

   ~95 min
3. 3

   While the pork is braising, prepare the osmanthus syrup. In a small saucepan, combine dried osmanthus flowers, honey, and water for syrup. Bring to a simmer and cook for 10 minutes, then strain and set aside.

   ~20 min
4. 4

   Remove the pork belly from the braising liquid. Strain the braising liquid and reserve about 100 ml. Chop the pork belly into bite-sized pieces.

   ~5 min
5. 5

   Gently fold the dried chrysanthemum petals and the reserved braising liquid into the chopped pork belly.

   ~2 min
6. 6

   Steam the bao buns according to package instructions until they are fluffy and heated through.

   ~10 min
7. 7

   Assemble the buns by carefully opening each steamed bao bun and filling it generously with the chrysanthemum pork belly mixture. Drizzle with the osmanthus syrup.

   ~5 min