Pork Belly Buns Recipe
Soft steamed buns filled with braised pork belly and pickled cucumbers.
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Ingredients
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Buns
Pork Belly
Pickled Cucumbers
Method
Buns
- 1
Prepare the dough
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- 2
Add liquids
In a small saucepan, warm the milk and water until lukewarm. Add the vegetable oil and pour this mixture into the dry ingredients. Stir until a dough begins to form.
- 3
Knead the dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Let it rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the buns
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into an oval bun.
- 6
Steam the buns
Place the shaped buns on a parchment-lined steamer basket, cover, and steam for 10-12 minutes until fluffy and cooked through.
Pork Belly
- 7
Prepare the pork
Cut the pork belly into bite-sized pieces.
- 8
Cook the pork
In a pot, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and water. Add the pork belly and bring to a boil.
- 9
Simmer
Reduce heat to low, cover, and let it simmer for about 1.5 hours until the pork is tender and the sauce has thickened.
- 10
Let it rest
Remove the pot from heat and let the pork belly cool slightly before slicing into thin pieces.
Pickled Cucumbers
- 11
Prepare the pickling liquid
In a bowl, whisk together the rice vinegar, sugar, salt, and water until dissolved.
- 12
Pickle the cucumbers
Add the thinly sliced cucumbers into the pickling liquid, making sure they are fully submerged. Let them sit for at least 30 minutes before serving.
