STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD
These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Cook Time 2 hours
Yield makes 10
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
- Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
- To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
- For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
- Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
- Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.
Nutrition Facts : Calories 570 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.4 milligram of sodium
SLOW-ROASTED PORK BELLY BAO - MARION'S KITCHEN
These soft and fluffy bao buns are the ideal companion for this sticky pork and sweet, finger-licking hoisin. As you’re resting the pork overnight, this is ideal for relaxed weekend cooking, and you can even make buns ahead of time for a helping hand. So good, you’ll keep going back for more!
Provided by MARIONSKITCHEN.COM
Yield Makes about 14
Number Of Ingredients 16
Steps:
- For the slow-roasted pork, combine the salt and sugar in a small bowl. Place the pork into a deep dish (there will be a lot of liquid later on, so don’t use a flat tray) and rub the salt and sugar mix all over. Cover and set aside in the refrigerator overnight. ? To cook the pork, preheat oven to 100°C/200°F. ? Remove the pork from the dish and rinse to remove excess brining liquid. Pat dry with paper towel and place in a roasting dish. Cover with foil and roast for 4 hours until meat is fork tender. ? In the meantime, make the bao buns. Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. ? Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes. ? Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving. ? To finish the pork, take it out of the oven and remove the foil. Turn the oven up to 200°C/390°F. Place the pork back in the oven, uncovered, for 5-10 minutes until golden and a little crisp at the edges. Transfer to a cutting board and slice. ? To serve, open up a bao bun and spread hoisin sauce on the bottom half. Top with pork and cucumber. Sprinkle with spring onion and serve.
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