Bao Buns with Braised Pork
Soft steamed yeast buns with spiced pork belly, cucumber and peanuts to fill at the table.
- 120 min
- 345 kcal / serving
- advanced
- Protein
- 14.4 g
- Fat
- 17.1 g
- Carbs
- 32.5 g
Contains: gluten, soy, milk, peanuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 300 g wheat flour
- 1 tsp dried yeast
- 1 tbsp sugar
- ½ tsp salt
- 1 tsp baking powder
- 160 ml lukewarm milk
- 1 tbsp oil
- 1 tbsp oil (for brushing)
- 400 g pork belly
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 piece ginger (approx. 3 cm)
- 2 garlic cloves
- 1 star anise
- Water (for braising)
- ½ cucumber
- 2 tbsp chopped roasted peanuts
- 1 spring onion
Method
- Mix flour, yeast, sugar, salt and baking powder, add milk and oil and knead for 10 minutes into a smooth dough. Cover and prove for 1 hour.
- Barely cover the pork belly with soy sauce, rice vinegar, brown sugar, grated ginger, garlic, star anise and water and braise covered for 60 minutes until tender.
- Divide the dough into 8 portions, roll each into an oval, brush with oil and fold over once. Place on squares of baking parchment and prove for 30 minutes.
- Steam the buns with the lid closed for 12 minutes. Do not lift the lid before then or they collapse.
- Take the meat out of the sauce, slice it and reduce the sauce uncovered until syrupy.
- Open the buns, fill with meat, cucumber strips, peanuts and spring onions and drizzle with sauce.
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