Chicarrón Bao Buns Recipe

Inspired by Muraya

Time1h 30m

Serves4

Lulo & sweet chili chicharrón, sofrito salsa, sesame seeds

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Ingredients

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1
Prepare the Bao Buns
In a mixing bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and knead until smooth. Let it rise for 1 hour.
2
Steam the Bao Buns
Divide the dough into small balls, flatten, and fold. Steam for 15 minutes.
3
Cook the Chicharrón
Season pork belly with salt and pepper. Cook in a skillet until crispy. Add lulo and sweet chili sauce, cooking for another 5 minutes.
4
Prepare the Sofrito Salsa
In a pan, heat olive oil and sauté onion, garlic, bell pepper, and tomato until soft. Stir in chopped cilantro.
5
Assemble the Bao Buns
Fill each steamed bun with chicharrón mixture, top with sofrito salsa, and sprinkle with sesame seeds.