Pork Belly Bao Buns Recipe
Make Pork Belly Bao Buns Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Pork Belly
For the Bao Buns
For the Pickled Vegetables
For Garnish
Method
Cooking the Pork Belly
Prepare the Pork Belly
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a criss-cross pattern, being careful not to cut into the meat. Rub the pork belly with salt, black pepper, and five-spice powder.
Roast the Pork Belly
Place the pork belly in a roasting pan and pour the soy sauce, honey, and rice vinegar over it. Cover the pan with aluminum foil and roast in the preheated oven for 2 to 2.5 hours, until the meat is tender.
Crisp the Skin
Remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 30 minutes, or until the skin is crispy. Remove from the oven and let it rest for 15 minutes before slicing.
Making the Bao Buns
Make the Dough
In a large mixing bowl, combine flour, baking powder, and salt. Add the yeast mixture and vegetable oil. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth.
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.
Shape the Buns
Once risen, punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten it slightly. Place each bun on a small piece of parchment paper.
Steam the Buns
In a steamer, steam the buns over boiling water for about 10-12 minutes, or until fluffy and cooked through.
Preparing the Pickled Vegetables
Pickle the Vegetables
In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the sliced vegetables and let them marinate for at least 30 minutes.
Assembling the Bao
Prepare the Pork and Garnish
Slice the rested pork belly into thin pieces. Prepare fresh cilantro and chili sauce for garnish.
Assemble the Bao Buns
Take a steamed bao bun, place a few slices of pork belly inside, add pickled vegetables, and top with cilantro and chili sauce. Serve immediately.