Pork Belly Bao Bun Recipe
pickled carrots, persian cucumber, yuzu aioli
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Ingredients
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Pork Belly
Pickled Carrots
Persian Cucumber
Yuzu Aioli
Bao Buns
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern. Rub salt, black pepper, and five-spice powder all over the pork belly. Place it in a roasting pan.
- 2
Roast the Pork Belly
Combine soy sauce and honey in a small bowl and brush the mixture over the pork belly. Roast in the oven for about 2 hours, basting occasionally with the pan juices, until the skin is crispy and the meat is tender.
- 3
Rest the Pork Belly
Once cooked, remove from the oven and let it rest for at least 15 minutes before slicing.
Pickled Carrots
Persian Cucumber
- 6
Prepare the Cucumbers
Slice the Persian cucumbers into thin rounds and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture.
Yuzu Aioli
- 7
Make the Aioli
In a bowl, mix mayonnaise, yuzu juice, minced garlic, and salt. Stir until well combined. Adjust seasoning to taste.
Bao Buns
- 8
Make the Dough
In a mixing bowl, combine all-purpose flour, sugar, baking powder, salt, and yeast. Gradually add warm water and knead the dough until smooth. Let it rise in a warm area for about 1 hour or until doubled in size.
- 9
Shape the Buns
Once risen, divide the dough into 10 equal pieces. Shape each piece into a ball, then flatten slightly. Place each bun on a small square of parchment paper.
- 10
Steam the Buns
Prepare a steamer and steam the buns over boiling water for about 10-12 minutes until fluffy and cooked through.