Homemade Pork Belly Bao Buns

joshuaweissman.com

A Martin

subheading: Gua Bao Bun Dough:

4 cups (600g) all-purpose flour

2 teaspoons (7g) instant yeast

2 teaspoons (6g) baking powder

½ teaspoon (3g) salt

3 tablespoons (40g)Granulated sugar

1.5 cups or (360ml) whole milk

subheading: Traditional Red Cooked Pork Version:

5 pounds skin-on pork belly (we may need to buy much more could be 3 to 4 lbs or more)

2.5 tablespoons oil

1.5 tablespoons rock sugar

3 tablespoons Shaoxing wine

1 tablespoon soy sauce

3 tablespoons dark soy sauce

2 star anise

2 cups water

1carrot

1 daikon

fresh cilantro and Thai basil for garnish

1 cup peanuts, roasted

¼ cup powdered sugar

subheading: Smoked Pork Belly:

4 to 5 pound pork belly skin removed

2 teaspoons (2g) Sichuan peppercorns

4 star anise

2 teaspoons (4g) ground cinnamon

2 teaspoons 4g ground fennel seeds

¼ cup (64g) palm sugar

2.5 tablespoons 22gkosher salt

⅓ cup dark 95g soy sauce

½ cup 103g white distilled vinegar

½ cup 110g granulated sugar

¼ cup 62g gochujang

¼ cup 60g sambal oelek

3 tablespoons (40g) honey

2 tbsp corn starch

2 tbsp water

fresh green onion

fried shallot

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