Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style

Ingredients

• 1 head cabbage shredded green finely
• 2 servings ground pepper to taste
• 0.5 teaspoon dijon mustard 
• 1 large egg yolk 
• 1 inch ginger fresh peeled
• 2 cloves garlic finely minced
• 2 teaspoons juice of lemon fresh
• 1 pound pork belly boneless cut in three equal-sized pieces
• 2 servings salt 
• 2 servings salt fine
• 1 teaspoon sesame oil 
• 2 tablespoons soya sauce 
• 2 sticks star anise whole for other spice options (see "A note on spices", above, )
• 1 teaspoon sugar 
• 0.5 cup vegetable oil such as canola
• 2 tablespoons vegetable oil 
• 2 servings water 

Equipment

• bowl
• frying pan
• whisk
• wok
• dutch oven
• tongs

Directions

1. In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling vessel until sugar liquefies and turns a warm amber color.
2. Place pork belly slices in wok and sear on all sides, about 1 minute per side, using tongs to turn.
3. Pour enough cold water into vessel to cover the pork.
4. Add soy sauce, spices, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. If water level falls during cooking, replenish so that pork remains submerged.
5. Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.
6. Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.
7. Sautéed Green Cabbage
8. - will fill 6 large or 12-15 mini sandwiches -
9. Heat vegetable oil in large skillet over medium-high heat.
10. Add cabbage and sauté until crisp-tender, about 8 minutes. In the last minute of cooking, add sugar and sesame oil and stir to coat. Season well with salt.
11. Chili Aïoli
12. Whisk together mustard, lemon juice and egg yolk in a bowl.
13. Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
14. Whisk in garlic and chili sauce or cayenne pepper to taste. Season with salt. If aïoli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.
15. To Assemble
16. Serve the sandwiches pre-assembled, or let each person build his own.
17. Optional extras: Any kind of Asian pickle, such as picked radish or kimchi; coarsely chopped cilantro.
18. On a metal steaming rack or bamboo steamer set over simmering water, steam Chinese buns for 10-15 minutes, until tender and puffy. Slice open, leaving a hinge.
19. Spread each bun with chili aïoli; stuff with cabbage, pork belly, and extra condiments, if using; drizzle with the reduced braising sauce. Close bun and gently squish.