Gua Bao (Pork Belly Bao Buns)

kitchensanctuary.com

Edgar's Shelf

subheading: Steamed buns:

3 ¾ cups (450g) plain (all purpose) flour

2 tbsp caster sugar

½ tsp salt

2 tsp (equivalent to one packet or 7g) instant dried yeast

3 tbsp whole milk

¾ cup + 2tbsp (210 ml altogether) warm water

3 tbsp unsalted butter - very soft

1 tbsp olive oil

subheading: Sticky Pork Belly:

subheading: Slow Cooked Pork Belly:

2.2 lb (1Kg) rindless pork belly slices chopped in half - (each piece being approx. the length of your index finger

4 ¼ cups (1 Litre) hot chicken/veg stock

1 tbsp minced ginger

3 cloves garlic - peeled and chopped in half

1 tbsp rice wine

1 tbsp caster sugar

subheading: Pork Belly Glaze:

2 tbsp vegetable oil

1 pinch of salt and pepper

1 tbsp minced ginger

1 red chilli - finely chopped

2 tbsp honey

2 tbsp brown sugar

3 tbsp dark soy sauce

1 tsp lemon grass paste

subheading: Gua Bao Toppings:

1 Small bunch coriander (cilantro) - roughly torn

2 red chillies - sliced into thin strips

4 spring onions (scallions) - sliced into thin strips

1 tbsp sesame seeds

2 tbsp toasted cashew nuts - chopped

Directions at kitchensanctuary.com

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