Pork Bao Recipe
Soft steamed bun filled with braised pork belly
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Ingredients
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Buns
Braised Pork Belly
Method
Buns
- 1
Prepare the dough
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt.
- 2
Add wet ingredients
Make a well in the center of the dry ingredients and pour in the warm water and vegetable oil. Mix until a dough forms.
- 3
Knead the dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Let the dough rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the buns
Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball, then flatten slightly.
- 6
Prepare for steaming
Place each bun on a piece of parchment paper to prevent sticking during steaming.
Braised Pork Belly
- 7
Prepare the pork belly
Cut the pork belly into large chunks.
- 8
Sear the pork
In a large pot, sear the pork belly pieces on medium-high heat until browned on all sides. Remove and set aside.
- 9
Create braising liquid
In the same pot, combine soy sauce, brown sugar, rice wine, star anise, sliced ginger, crushed garlic, and water. Stir to combine.
- 10
Braise the pork
Return the pork belly to the pot, add scallions, and bring to a boil. Reduce heat to low, cover, and let simmer for about 2 hours until the pork is tender.
- 11
Shred the pork
Once cooked, remove the pork belly from the pot and shred it with two forks. Return to the pot to soak in the juices.
Assembling the Bao
- 12
Steam the buns
Bring a steamer pot with water to a boil. Place the buns in the steamer basket, cover, and steam for about 10 minutes until fluffy.
- 13
Fill the buns
Remove the buns from the steamer. Take a bun, fill it with the braised pork belly, and serve immediately.