Pork Belly Bao Buns Recipe

Preheat your oven to 150°C (300°F).

Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat.

Rub salt and black pepper over the pork belly, ensuring it gets into the scored lines.

In a bowl, mix soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger. Pour this mixture over the pork belly.

Place the pork belly in a baking dish and cover it with foil. Bake in the preheated oven for 2.5 to 3 hours until tender.

Once cooked, increase the oven temperature to 220°C (425°F) and uncover the pork belly. Bake for an additional 20-30 minutes until the skin is crispy.

Remove from the oven and let it rest for 15 minutes before slicing.

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt.

In a separate bowl, whisk together warm milk, water, and instant yeast. Let it sit for 5 minutes until frothy.

Combine the wet and dry ingredients and knead the dough for about 10 minutes until smooth.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.

Once risen, punch down the dough and divide it into 10 equal portions. Shape each portion into a ball and flatten it into an oval.

Place each shaped dough on a small square of parchment paper and steam in a bamboo or metal steamer for about 10-12 minutes until fluffy.

Slice the crispy pork belly into bite-sized pieces.

Prepare the toppings by slicing the cucumber and washing the cilantro.

To assemble, take a steamed bao bun, add a few pieces of pork belly, top with cucumber, cilantro, and a drizzle of Sriracha sauce.

Serve warm and enjoy your delicious pork belly bao buns!