Cuapao (Filipino Pork Asado Steamed-Bun Sandwich)

Method

1. Rinse the pickled mustard greens and squeeze thoroughly, then taste a small piece. Rinse again if aggressively salty. Mix the crushed roasted peanuts with their separate tablespoon of sugar and keep dry.
2. Warm the oil in a lidded sauté pan and brown the pork on both sides over medium heat, about 6 minutes. Pour off excess rendered fat, leaving about 1 tablespoon in the pan.
3. Add the garlic and ginger, stir briefly, then pour in the soy sauce, brown sugar, vinegar and water and add the star anise. Bring to a boil, reduce to low and cover with a small gap.
4. Simmer for 60–80 minutes until a skewer enters the pork with little resistance. Turn the slices occasionally and add water in small splashes if necessary; do not let a sugary glaze scorch while the meat is still tough.
5. Remove the lid and reduce the liquid until it lightly coats the pork, usually 5–8 minutes. Remove the star anise and large ginger pieces. Warm the squeezed mustard greens in a separate small pan with a spoonful of the hot braising liquid for 2–3 minutes.
6. Steam the ready-made buns according to their package directions, spacing them on small parchment squares so they do not stick together. Keep the lid opening away from your face; trapped steam can burn.
7. Open each warm bun carefully. Add pork, a small spoonful of mustard greens, sweet peanuts and coriander. Serve immediately; keep components separate for any later serving so the buns do not become soggy.