Pan Seared Iberico Pork Bao Recipe
Black pepper Iberico pork.
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Ingredients
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Pork Marinade
Bao Buns
Garnishes
Method
Pork Marinade
- 1
- 2
Prepare the Pork
Add the Iberico pork loin to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes or overnight for better flavor.
Bao Buns
- 3
Activate Yeast
In a small bowl, mix warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until frothy.
- 4
Make the Dough
In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Add the yeast mixture and knead until the dough is smooth and elastic, about 10 minutes.
- 5
Let the Dough Rise
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Shape the Bao
Once risen, punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and flatten it into a disc.
- 7
Steam the Bao
Place the bao discs onto parchment paper squares and steam them in a steamer for about 15 minutes until fluffy.
Cooking the Pork
- 8
Sear the Pork
Heat a skillet over medium-high heat. Remove the pork from the marinade, allowing excess to drip off. Sear the pork loin for about 4-5 minutes on each side until nicely browned and cooked through.
- 9
Rest the Pork
Transfer the cooked pork to a cutting board and let it rest for 5 minutes before slicing thinly.
Assembly
- 10
Assemble the Bao
Place a few slices of the pork in each steamed bao. Top with sliced cucumber, fresh cilantro leaves, and a drizzle of Sriracha sauce.
- 11
Serve
Serve immediately while the bao are warm and enjoy your Pan Seared Iberico Pork Bao!
