Classic Bao Recipe

Trim and sear

Trim the pork belly of excess skin if present and cut into a single slab. Pat dry. Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. Sear pork belly, fat side down first, until well browned on all sides, about 8–10 minutes total.

Prepare braise liquid

Add sliced ginger, smashed garlic, halved scallions, star anise, Sichuan peppercorns, cinnamon stick and bay leaves to the pot with the pork. Pour in light soy, dark soy, Shaoxing wine and 2 liters water. Stir in rock sugar and 1 tsp salt. Bring to a gentle simmer.

Low-and-slow braise

Reduce heat to very low so the liquid barely simmers. Cover partially (lid ajar) and braise gently for 10–12 hours, turning the pork once or twice, until meat is fork-tender and gelatinous. Check occasionally to maintain a low simmer and top up water if needed to keep meat mostly submerged.

Cool and slice

Remove pork from braising liquid and let rest until just warm. Strain and reserve braising liquid for other uses (optional). Chill slightly to firm the meat for cleaner slices. Slice into 1–1.5 cm thick pieces for bao filling.

Rinse the fermented mustard greens briefly under running water and squeeze out excess moisture. Roughly chop to bite-size pieces.

Heat 1 tbs vegetable oil in a skillet over medium heat. Add minced garlic and cook 30 seconds, then add chopped mustard greens and cook, stirring, 3–4 minutes until warmed through and slightly caramelized. Add 1/2 tsp sesame oil and red chili flakes if using. Taste and adjust salt as needed. Keep warm.

Pulse the roasted peanuts in a food processor until coarsely ground (a sandy texture with some small chunks). Mix in toasted coriander seeds and 1/2 tsp salt. Do not over-process into a paste; the powder should be crumbly to provide texture.

Make dough

Whisk together flour, sugar, baking powder, salt and instant yeast in a bowl. Add warm milk and 30 ml vegetable oil. Mix until a shaggy dough forms, then knead by hand or stand mixer with dough hook until smooth and elastic, about 8–10 minutes.

First rise

Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch dough down and roll into a log. Divide into 12 equal pieces (about 45–50 g each). Roll each piece into an oval, brush lightly with oil, fold in half over a wooden dowel or rolling pin (to create the folded bao shape) or place pleated side up on parchment rounds. Arrange on a tray, cover and rest 20–30 minutes.

Steam

Prepare a steamer (bamboo or metal) with simmering water. Steam the buns in batches, covered, over medium-high steam for 8–10 minutes. Remove, unlid for 1 minute to prevent condensation, then transfer to a rack. Keep warm and covered with a clean towel until assembly.

Reheat slices of braised pork gently in a skillet with a few tablespoons of the reserved braising liquid or a splash of water until warmed through and glossy, about 2–3 minutes.

Open each steamed gua bao and spread about 1/2 tbs hoisin sauce on the interior. Add 1 slice of warm braised pork belly (or 2 small pieces if thin), 1–2 tbs fermented mustard greens, a sprinkle (about 1 tbs) of peanut-coriander powder and 2 fresh coriander leaves. Add a few cucumber slices or pickled vegetables if using.

Serve immediately while buns are warm. Leftover braised pork keeps well refrigerated for up to 4 days; reheat gently.