Pork Belly Bao Bun Recipe
Ume Glazed, Pickled Namasu
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Ingredients
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Pork Belly
Bao Buns
Pickled Namasu
Method
Pork Belly Preparation
- 1
Marinate and Cook
In a bowl, mix soy sauce, brown sugar, rice wine vinegar, garlic, ginger, and umeboshi paste. Place pork belly in a baking dish and pour marinade over it. Cover and refrigerate for at least 4 hours, preferably overnight. Preheat oven to 150°C (300°F) and cook pork belly for 2-3 hours until tender. Let rest before slicing.
Bao Bun Preparation
- 2
Make the Dough
In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy. In another bowl, mix flour, salt, and baking powder. Add yeast mixture and knead until smooth. Cover and let rise for 1 hour.
- 3
Shape and Steam
Divide dough into small balls, flatten them, and steam for 10-12 minutes in a steamer until fluffy.
Pickled Namasu Preparation
- 4
Prepare the Pickles
In a saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves. Remove from heat and pour over julienned carrot and daikon. Let sit for at least 30 minutes before serving.
Assembly
- 5
Assemble the Bao
Slice the pork belly and place it inside the steamed bao bun. Top with pickled namasu and serve immediately.
