🐑 Bao Bun Recipe Pork Belly

STEP 3. While the pork is roasting, put the remaining 2 tbsp sriracha, 2 tbsp soy sauce and honey in a small saucepan together and bubble for a few minutes until syrupy. STEP 4. Remove the pork from the oven and cool for 15 minutes while you turn the oven up to 220C/fan 200C/gas 7. Then, using tongs and a sharp knife, cut the crackling away Step 1 - Brown both sides of the pork belly. Step 2 - Add all the seasoning in the pot and then add water, scallion and the spices (if applicable). Step 3 - Cook for 1.5 hour and then let it sit for another 30 minutes or overnight. Step 4 - Reduce the liquid until it's sticky and able to coat the meat before serving. Make the buns: Combine the milk and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit until foamy, about 10 minutes. In a separate bowl, combine the flour, sugar, baking powder Throw in the star anise and bay leaf. Add the black bean sauce and ketchup. Pour in the soy sauce, vinegar, pineapple juice and about a cup of water. Stir in the sugar and black pepper. Bring to the boil, cover the pan, lower the heat and simmer for 20 minutes. Scoop out the pork and transfer to a cutting board. Prepare your steamer. Add enough water to a large wide pot with a lid and add ¼ cup of white vinegar. Bring it to a boil and place your steamer tray/ bamboo steamer over the water. Add the bao to the steamer ensuring there is 1 inch of space between each bao. 1 Preheat the oven to 140˚C, gas mark 1. Season the pork and place in a baking dish with the stock. Cover the dish tightly with foil and braise in the oven for 3 hours. Rest in the stock until cool. 2 Meanwhile, make the buns. Rub the lard into the flours until incorporated, then stir in the salt, sugar and yeast. Cook the pork belly for 3 minutes on each side or until golden brown. Set it aside afterwards. Reserving the excess oil, sauté the onions and garlic for 2-3 mins on high heat or until brown and translucent. Add the pork belly back and start adding the soy sauce, shaoxing cooking wine, oyster sauce, water, green onion, ginger, cinnamon stick In a small bowl add your soy sauce, oyster sauce, hoisin sauce, sugar, corn starch, and water. Stir to combine. In the Instant Pot add your pork, and onion. Cook until almost done add your sauce, Stir to combine. Saute for 5 minutes. Once done remove from the Instant Pot and set to the side. Clean the Instant Pot and dry. Put together a restaurant-quality, flavor-packed meal in just 15 – 20 minutes with crispy oven-baked popcorn shrimp, tossed in a spicy Asian sauce and then served with steamed Chinese bao buns (or slider buns) with crunchy carrots and spring onions! Click here to get the recipe from The Flavor Blender. Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours, until it's nearly doubled in bulk. To make the filling: First, make ginger-scallion water. In a blender or food processor, combine water, scallion, and ginger and blend until smooth. Strain through a sieve to collect the flavored water. Cut 20 squares of baking paper, each roughly 3.5 inches (9 cm) wide. Take each ball of dough and roll it out into an oval about 3.5 by 4.5 inches (9 x 12 cm). Brush the surface of each oval with a light coating of vegetable oil. Fold each oval in half to get a half-moon shape. Place onto the individual squares of baking paper. Add salt, Chinese five spice, hoisin sauce, oyster sauce and honey. Stir slowly for couple of minutes until all the pieces are well coated. Mix with red onion and cover the plate with a plastic wrapper and then refrigerate overnight. In a sand mixer, mix flour, yeast, water (milk), sugar and salt together, mix with low speed for around 8 Proof the shaped bao buns at 32 ºC (90 ºF) for about 30 minutes or until the buns have puffed up slightly. To steam the Bao Buns in the oven, remove the tray of bao buns from the oven. Turn on the steam and increase the temperature to 100 ºC (212 ºF). Once the steam oven has come to temperature, place the tray of bao buns back inside and Bun Intended is one of the local vendors located in the S&W Market, a small food court. The top floor is a taproom for the brewery. You can also take your food up there. We wanted to stop in for a quick small bite, so we shared the pork belly bao after seeing pics of it on Yelp. I absolutely love pork belly (if it is cooked right). Refrigerate the pork belly until the bao buns are ready to steam. You'll allow the dough to rise for two hours, then roll it out and cut it into three-inch circles. After cutting, you'll let the bao rest for half an hour before steaming. You'll cook the pork belly toward the end of the rest time or during steaming. .

bao bun recipe pork belly