Pork Belly Bao

This is an all time favorite in my family. I have adjusted the presentation of pork belly by roughly chopping them up to fill with the white soft baos (white steamed buns) is the best way to serve. People like them this way rather than a hunk of pork and fat. 

Ingredients:

3.5 lbs of pork belly with skin removed
1 bottle of brown braising sauce (As shown in picture) about 2 cups (14fl oz, 410ml)
about 5 pieces of garlic cloves, skin removed
about 5 pieces of galangal (type of ginger as shown in picture)
3 tbs of Chinese five spice powder 
3 pieces of star anise
3 tbs of vegetable oil (I use avocado oil)
Chinese bao (buns sold in Chinese grocery store) 

Method:
Blanched pork belly in hot water for 5 mins. Clean over cold running water. 
Rub pork belly with five spice powder. Set aside to marinate. 
Heat pot or wok with oil. Saute garlic, galangal, star anise until fragrant. Sear pork belly with aromatics. Remove from heat. 
In an Instant Pot, put the pork belly and aromatics in it. Pour the brown braising sauce. 
Set to pressure cook on high for 30 mins. When done and cooled, roughly chop the pork belly. 
Serve with steamed Chinese buns (bao as shown in picture). 
Enjoy!