Bao Buns with Braised Pork Filling

Name: Bao Buns with Braised Pork Filling
Cook time: 140 min
Total time: 140 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 7 g Dry Yeast; 300 g Wheat Flour; 15 ml Rice vinegar; 30 ml Soy sauce; 0.5 bunch Fresh Coriander; 500 g Pork Belly; 5 ml Sesame oil; 10 ml Vegetable Oil; 15 g Honey; 20 g Sugar; 150 ml Water; 3 g Salt; 0.5 pcs Cucumber; 10 g Fresh ginger; 2 clove Garlic clove; 2 pcs Onion

2h 20m

4 porzioni

Medio

These fluffy steamed buns, filled with tender, savory braised pork, are a delightful and classic Asian comfort food perfect for a hearty lunch or dinner.

Passaggi

In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 60 minutes.

While the dough is rising, prepare the pork filling. Cut the pork belly into 1-inch (2.5 cm) cubes. In a pot, combine the pork, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Add enough water to barely cover the pork. Bring to a simmer, then reduce heat, cover, and braise for 60 minutes until very tender.

After the first rise, gently punch down the dough. Divide it into 8 equal pieces. Roll each piece into an oval shape (about 10x6 cm). Brush one half of the oval with a little vegetable oil, then fold the other half over to create a semicircle. Place each bun on a small square of parchment paper.

Arrange the shaped buns in a steamer basket, leaving space between them. Cover the steamer and let the buns proof for another 30 minutes in a warm place. Meanwhile, check the pork. If the sauce is too thin, remove the lid and simmer until it thickens slightly.

Steam the buns over boiling water for 10-12 minutes until puffy and cooked through. While steaming, thinly slice the cucumber and spring onions, and chop the cilantro. Once steamed, open the buns, fill with braised pork, cucumber, spring onions, and cilantro. Serve immediately.