pork belly baos

makes 10 pork baos



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


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



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