Hoisin Glazed Pork Belly Bao Buns Recipe
Make Hoisin Glazed Pork Belly Bao Buns Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly
Bao Buns
Garnishes
Method
Preparing the Pork Belly
- 1
Marinate the Pork
In a bowl, combine salt, black pepper, five-spice powder, soy sauce, hoisin sauce, honey, and rice vinegar. Mix well.
- 2
Coat the Pork
Rub the marinade all over the pork belly. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Cook the Pork
Preheat your oven to 160°C (320°F). Place the marinated pork belly on a roasting rack and roast for 2 to 3 hours until tender. Baste with remaining marinade every 30 minutes.
- 4
Glaze the Pork
Once cooked, increase the oven temperature to 220°C (428°F) and roast for an additional 20-30 minutes until the skin is crispy. Let it rest for 10 minutes before slicing.
Making the Bao Buns
- 5
Prepare the Dough
In a large bowl, mix the flour, instant yeast, sugar, and baking powder together. Gradually add warm water and knead to form a soft dough.
- 6
Add Oil
Incorporate vegetable oil into the dough and continue kneading until smooth. Cover the bowl with a damp cloth and let it rise until doubled in size, about 1 hour.
- 7
Shape the Buns
Once risen, punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball, then flatten slightly and place on parchment paper.
- 8
Steam the Buns
Prepare a steamer and steam the buns for about 10-12 minutes until fluffy. Keep warm.
Assembling the Bao Buns
- 9
Prepare the Garnishes
Thinly slice the cucumber and chop the green onions.
- 10
Assemble the Bao
Slice the cooked pork belly and place a piece inside each steamed bao bun. Top with cucumber, green onions, and a sprinkle of sesame seeds.
- 11
Serve
Serve the bao buns warm with extra hoisin sauce on the side for dipping.
