Pork Belly Bao (1pc) Recipe
Steamed bun, braised pork belly, green apple slaw, sweet red
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Ingredients
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Buns
Pork Belly
Green Apple Slaw
Sauce
Method
Buns
- 1
Prepare the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour, salt, and milk. Add the yeast mixture 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. Place in an oiled bowl, cover, and let it rise for 1 hour.
- 4
Shape the Buns
Once risen, punch down the dough and divide into small balls (about 2 oz each). Shape each ball into an oval and place in a steamer lined with parchment paper.
- 5
Steam the Buns
Steam the buns for about 10-12 minutes until fluffy and cooked through.
Pork Belly
- 6
Prepare the Pork Belly
Cut the pork belly into 1-inch thick slices. Season with salt.
- 7
Braise the Pork
In a pot, combine soy sauce, brown sugar, minced garlic, grated ginger, and water. Add the pork belly slices. Bring to a boil and then reduce to a simmer. Cover and cook for about 1.5 hours until tender.
- 8
Finish the Pork
Remove the pork belly from the pot and let it cool slightly. Slice the pork belly into bite-sized pieces. Drizzle with sesame oil before serving.
Green Apple Slaw
- 9
- 10
Make the Dressing
In a small bowl, mix rice vinegar, sugar, and salt. Pour over the apple and cabbage mixture and toss to combine.
- 11
Chill the Slaw
Let the slaw sit in the refrigerator for at least 30 minutes before serving.
Assembly
- 12
Assemble the Bao
Take a steamed bun and fill it with pieces of braised pork belly. Top with green apple slaw and drizzle with sweet chili sauce and sriracha. Serve warm.