Pork Belly Bao Recipe
Braised pork belly with a tangy sauce.
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Ingredients
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Pork Belly
Bao Buns
Garnish
Method
Pork Belly Preparation
- 1
Prepare Pork Belly
Rinse the pork belly under cold water and pat it dry. Rub the pork belly with salt and black pepper, ensuring it's evenly coated.
- 2
Braise Pork Belly
In a large pot, combine soy sauce, rice vinegar, brown sugar, minced garlic, sliced ginger, and water. Bring to a simmer over medium heat. Add the pork belly, cover, and reduce heat to low. Let it braise for 2 to 2.5 hours until tender.
- 3
Cool and Slice
Once the pork belly is tender, remove it from the pot and let it cool. Slice it into bite-sized pieces.
Bao Buns Preparation
- 4
Make Dough
In a bowl, combine all-purpose flour, baking powder, sugar, and salt. In a separate bowl, mix warm water and yeast, letting it sit for about 5 minutes until frothy. Combine the wet and dry ingredients to form a dough.
- 5
Knead and Rest
Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
- 6
Shape the Bao Buns
Once the dough has risen, punch it down and divide it into small balls (about 2 oz each). Roll each ball into a circle, then fold in half and place on a piece of parchment paper.
- 7
Steam the Buns
Prepare a steamer and steam the buns over boiling water for about 10-15 minutes until fluffy and cooked through.
Assembling the Bao
- 8
Assemble the Bao
Take a steamed bao bun, add a slice of braised pork belly, a few slices of cucumber, and a sprinkle of fresh cilantro. Drizzle with chili sauce to taste.