Shoyu Pork Belly W/bao Recipe
Indulge in our Shoyu Pork Belly, slow-cooked to perfection and glazed with a rich soy sauce that enhances its savory depth. Served with fluffy, steamed bao buns, each bite is a delightful fusion of tender meat and pillowy goodness, perfect for dipping or savoring on its own. A true taste of comfort and luxury in every mouthful!
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Ingredients
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Pork Belly
Bao Buns
Method
Pork Belly Preparation
- 1
Marinate the Pork
In a large bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, green onions, sesame oil, and water. Add the pork belly and marinate for at least 2 hours or overnight in the refrigerator.
- 2
Cook the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork belly in a roasting pan and cover with foil. Roast for about 2.5 to 3 hours, until tender. Remove the foil for the last 30 minutes to allow the skin to crisp up.
- 3
Slice the Pork
Once cooked, allow the pork belly to rest for 15 minutes before slicing it into thick pieces.
Bao Bun Preparation
- 4
Prepare the Dough
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large bowl, mix flour, baking powder, and salt. Add the yeast mixture and knead until smooth. Cover and let it rise for about 1 hour.
- 5
Shape the Bao
Once risen, punch down the dough and divide it into small balls. Flatten each ball and fold it in half, then place on a piece of parchment paper. Allow them to rise for another 30 minutes.
- 6
Steam the Bao
Set up a steamer and steam the bao for about 10-15 minutes, until fluffy and cooked through.
