In a large pot add all of the ingredients to braise the pork belly, simmer over low heat for an hour and a half while you prepare the bao buns.
Add all of the bao ingredients to the bowl of a stand mixer, attach a dough hook and knead for about 5 minutes, the dough should pull cleanly away from the sides of the bowl. Let rest 1 hour.
Put water on to boil for steaming the bao.
On a floured surface cut the dough in half, divide each half into 12 pieces and roll into balls. Flatten each ball and roll into a circle about the size of your palm. Lightly rub oil over the surface of the dough, fold in half and place on a parchment square. Cover with a towel to prevent them from drying out.
Lay about 4-5 bao into a steamer basket, leave a little space between each one. Turn down the water to a simmer and cook for 12 minutes or until the center is fluffy and bounces back from being poked.
Pork belly glaze
Drain the pork belly and discard the ginger and garlic. You can save the stock and use it to make an Asian inspired soup.
In a wok or large pan preheated on high heat sear the pork belly until all of the sides are golden brown. Do it all at once and stir often, they will release their own fat to be fried in.
Drain the oil from the pork belly and leave the pork in the pan.
Turn down the heat to medium and add the glaze ingredients on top of the pork, cook, stirring often, until most of the sauce has reduced.
This makes for a fun family style eating experience, peel open a steam bun, stuff with a slice or two of pork belly and garnish with cilantro or cucumber slices if desired.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…