Makes: 14 Bao's
Prep Time: 30 Mins plus 2-3 Hr proofing
Cook time: 5-7 mins each for Bao. 2 Hrs for pork
Things you need:
Bao Dough
120 ml - 1/2 Cup Milk (full fat) warmed
64 ml - 1/3 Cup Water warmed
1 Tbsp (14g) active dry yeast
315g / 2.5 Cups All purpose or bread flour
2g - 1/4 Tsp Salt
3g - 1/2 Tsp Baking powder
2 Tbsp - 27g Sugar
2 Tbsp - 15g Oil (sunflower, olive etc)
Pork Belly
600-800g Skin on pork belly.
1 Tsp Five spice powder
1/2 Tsp granulated garlic
Salt upto 1 Tbsp
Pickles + Brine
1 Cucumber. deseeded sliced in half moons
Half daikon cut into batons
2 Cups water
1 Cup white vinegar
2-3 Tbsp Sugar (depends how sweet you like it)
1 Tbsp Salt
Spiced Hoisin Sauce
1 Cup Hoisin sauce
50ml Rice wine vinegar (or use what u have)
30g Ginger grated
1 Garlic clove grated
1 Tbsp Soy Sauce
1 Tsp Cayenne pepper
1/2 Tsp Red Chilli flake
Steps
Score and prepare the pork as per the video. Don't cut into the flesh. Season the meat side with the five spice, garlic powder and some salt. Don't get any on the skin. Brush off any that goes on it. Salt the top of the skin and put the pork on a rack in your fridge ideally overnight. 7 hours minimum.
To make the bao buns combine the water and milk and warm to 105 F, use a microwave. Then add the sugar, yeast and oil. Mix briefly. Cover and set aside for upto 10 mins until the yeast is frothy. This is called blooming your yeast.
Into a stand mixer sift in the flour, salt and baking powder. Mix through then add your bloomed yeast and mix for upto 10 mins. Follow the video instructions for a smooth dough. Turn out your dough onto a surface and knead for a couple of minutes until smooth and spankable.
Place the dough into a bowl, cover and let triple in size (60-90 minutes). Degas after this and roll out as per the video to 1/4 inch thick. Cut out the bao's using a 3.5 inch cookie cutter or a glass. Lightly oil them. Fold in half and roll together as per the video. Place on squares of parchment paper as per video. Cover and let proof for 40 mins to 1 hour.
After they've proved you cook them in a steamer basket as per the video. Don't over crowd them Steam them for 5-8 mins (on their parchment paper) Refer to the video. Set aside for later.
Take your pork out of the fridge the next day and encase it in the foil as per the video. Brush the skin with white vinegar and roast in the bottom half of the oven at 225 F - 107 C for 1 - 1.5 hours. After this time crank the oven upto 500 F 260 C and brush the top of the skin with oil and roast for 20-30 mins or so until it puffs up and is super crispy. You can add a little foil on any parts that turn brown quicker than others. Your smoke alarm will go off...you have been warned. Let rest for 10 mins. Slice up and serve in the bao's with your sauce and pickles.
To make the pickles see video
To make Hoisin sauce see video
Tips
Make the sauce and pickles days in advance
The Bao's are best eaten fresh but can be kept for a couple of days. Just warm them in the microwave for 10-20 seconds.
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