Menu Addition: Pork Belly Bao Buns Grande Recipe

Preheat the oven to 300°F (150°C).

In a large bowl, mix the Thai red curry paste, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, and grated ginger together.

Place the pork belly in a baking dish and pour the marinade over it, ensuring it is well covered.

Cover the dish with foil and braise in the oven for about 3 hours, or until the pork is tender.

Remove the foil and increase the temperature to 400°F (200°C) for the last 30 minutes to crisp up the skin.

Once done, let it rest for 10 minutes before slicing.

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

Gradually add warm water and vegetable oil, and knead until the dough is smooth and elastic, about 10 minutes.

Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and divide it into small pieces, shaping each into a ball.

Flatten each ball and place them on squares of parchment paper. Steam the buns in a steamer basket over boiling water for about 15 minutes until fluffy.

In a large bowl, combine the shredded cabbage and grated carrot.

In a small bowl, whisk together grated ginger, rice vinegar, honey, sesame oil, salt, and pepper.

Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for at least 15 minutes before serving.

To assemble the bao buns, take a steamed bun and fill it with a slice of the braised pork belly.

Top with a generous amount of ginger cabbage slaw, chopped honey roasted peanuts, and fresh cilantro.

Serve immediately while the buns are warm.