House Cured Kampachion Bao Bun Recipe
with pickled red onion, mustard crème, and black pepper vinegar
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Ingredients
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Bun Ingredients
Cured Kampachion Ingredients
Pickled Red Onion Ingredients
Mustard Crème Ingredients
Black Pepper Vinegar Ingredients
Method
Bun Directions
- 1
Prepare the Dough
In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy. In a large bowl, combine flour, baking powder, and salt. Add the yeast mixture and oil, mixing until a dough forms.
- 2
Knead and Rise
Knead the dough on a floured surface for about 5 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- 3
Shape the Buns
Divide the dough into 8 equal pieces, shape into buns, and place on parchment paper squares. Steam for about 15 minutes.
Cured Kampachion Directions
- 4
Cure the Pork
Mix kosher salt, brown sugar, and black peppercorns. Rub this mixture on the Kampachion. Place in a zip-top bag and refrigerate for 5-7 days.
- 5
Rinse and Prepare
After curing, rinse the pork under cold water and pat dry. Cook in a sous-vide or roast until tender.
Pickled Red Onion Directions
- 6
- 7
Mustard Crème Directions
- 8
Mix the Crème
In a bowl, combine mayonnaise, mustard, and lemon juice. Mix until smooth.
Black Pepper Vinegar Directions
- 9
Infuse the Vinegar
Combine white vinegar and black peppercorns in a bottle. Let sit for at least 24 hours before using.
