Add the remaining ingredients to the pot or pan and pour over enough water to just cover the ingredients. Bring to the boil, then reduce the heat to low and simmer gently for 3 hours. There should just be small bubbles on the surface of the liquid. Halfway through cooking, flip the pork cubes to ensure they are evenly cooked.
Transfer the pork to a plate and leave to cool. Strain the braising liquid, then bring to the boil and cook until it is a light, sticky consistency, reducing it by about half. When the pork has cooled slightly, chop it into cubes of about 1cm (1⁄2 inch). Put the cubes into the reduced sauce, give it a good stir, and remove from the heat.
Warm the pork with the sauce over a medium heat for about 10 minutes before serving.
Fried mustard greens
Heat the oil in a frying pan over a medium-high heat. When the oil is hot, add the preserved mustard greens. Stir-fry for 3 to 5 minutes until super fragrant and wilted. Season the greens with a few drops of the vinegar.
Peanut powder
Pulse the roasted peanuts in small batches to make a powder then combine well with the sugar.
To assemble
While the pork is reheating and the greens are cooking, steam the gua baos.
Open a bao and line the bottom with 45g of the piping-hot, glistening pork, then top with 1 teaspoon of the fried mustard greens. Finish with 1 teaspoon of the chopped coriander and 1 tablespoon of the golden, sweet peanut powder. Repeat with the remaining baos and fillings.
Hold a bao lovingly in your hand. Open your mouth fully, like the bao, and eat from the side.
Erchen Chang is the creative director and co-founder of Bao. Some of these recipes are taken from Bao by Erchen Chang, Shing Tat Chung, and Wai Ting Chung, published by Phaidon.
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