pork belly baos





makes 10 pork baos


ingredients


pork


1kg pork belly

1 tbsp chinese five spice

2 tbsp salt

olive oil, drizzle

1 cup water


bao buns


2 cups plain flour

1 cup warm water

2 tsp baking powder

2 tsp instant yeast

3 tbsp caster sugar

3 tbsp olive oil


toppings


1 carrot

1 cucumber

1/4 cup white vinegar

1/4 cup rice wine vinegar

1/4 cup water

1 1/2 tbsp sugar


hoisin sauce

coriander


method


preheat oven to 140 degrees


pat the pork dry with a paper towel then sprinkle over salt, chinese five spice and a good drizzle of olive oil. massage into the pork then transfer to a baking dish, pouring the water around it. cover with foil and bake for 4 hours


for the buns combine the flour, yeast, sugar and baking powder in a bowl and stir. make a well in the centre and pour in the water and oil. mix well with a knife or flat utensil until a dough forms. tip out onto a lightly floured surface and knead until smooth and elastic, around 5 minutes. continue to add flour until the dough no longer sticks to the board or your hands


place the dough into a well oiled bowl and cover with a tea towel. allow to rise for 90 minutes to 2 hours


for the pickled veg, slice the carrots into match sticks and the cucumber into thin rounds. place into seperate bowls. stir together the rice wine vinegar, white vinegar, water and sugar then pour over the carrot and cucumber. set aside in the fridge to pickle


punch down the dough and knead out any air bubbles. roll out to around 1cm in height. using a circular glass or cookie cutter, cut out 6cm circles. roll the circles out into thinner, longer ovals and rub with oil. fold the oval over and place onto a pre cut square of baking paper. repeat until you have used up all of the dough


cover the buns with a tea towel and allow to prove for another 20-25 minutes


remove the foil from the pork and increase the oven to 180 degrees. cook for a further 25-30 minutes uncovered


steam the buns for 10 minutes then remove from the heat. allow the buns to sit in the steaming basket covered for a few minutes before filling


once you're ready to fill, take a teaspoon of hoisin and spread it onto the bao followed by a good stack of pork, pickled veg and coriander