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Learn moreFluffy Bao buns stuffed with tender sticky pork belly.
Steamed Buns
Ingredients
- 450 g plain (all-purpose) flour
- 2 tablespoons caster sugar
- 1/2 teaspoons salt
- 2 teaspoons instant dried yeast equivalent to one packet or 7g
- 3 tablespoons whole milk
- 210 ml warm water 3/4 cups + 2 tablespoons
- 3 tablespoons unsalted butter very soft
- 1 tablespoon olive oil
Preparation
- Place the flour, sugar, salt, and yeast in a bowl and mix together.
- Add the milk, warm water and butter to a jug and stir together until the butter melts.
- Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands.
- Turn out onto a floured surface and knead for 10 minutes.
- Place the dough in an oiled bowl. Cover and leave to prove until doubled in size - about 90 minutes to 2 hours.
Sticky Pork Belly
Ingredients
- 1000 g rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
- 1000 ml hot chicken/veg stock
- 1 tablespoon minced ginger
- 3 cloves garlic peeled and chopped in half
- 1 tablespoon rice wine
- 1 tablespoon caster sugar
Preparation
- Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) and bring to the boil.
- Place a lid on, turn down the heat and simmer for 2 hours.
- Turn off the heat and drain the pork.
Pork Belly Glaze
Ingredients
- 2 tablespoons vegetable oil
- salt pinch
- pepper pinch
- 1 tablespoon minced ginger
- 1 red chilli finely chopped
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 3 tablespoons dark soy sauce
- 1 teaspoon lemon grass paste
Preparation
- Chop the pork into bite-sized chunks.
- Add 1 tablespoon of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
- Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
- Pour the glaze over the pork and continue to cook until the pork looks dark and sticky - about 6-7 minutes.
Gua Bao Assembly
Ingredients
- 1 small bunch coriander (cilantro) roughly torn
- 2 red chillies sliced into thin strips
- 4 spring onions (scallions) sliced into thin strips
- 1 tablespoon sesame seeds
- 2 tablespoons toasted cashew nuts chopped
Preparation
- Once the buns are cooked, open them up and stuff them with sticky pork belly, coriander, slices of red chillies, and strips of spring onions.
- Sprinkle on sesame seeds and chopped cashews.