SPIT-ROASTED PORK BELLY BUNS
Pork buns aren't hard to make. Simply truss the meat, season it, and let it roast for four hours until it's mouth-wateringly crispy. You can roast the pork on a rotisserie over a grill or in a roasting pan in the oven. The fat in the skin "confits" the pork into a succulent, delicious filling for these crowd-pleasing steamed buns.
Provided by Anita Lo
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rub both sides of the pork belly with the vegetable oil. Season with salt, pepper and Chinese five-spice powder.
- Roll the belly into a cylinder, skin side out, and truss tightly with butcher's twine. Place on a spit and roast until tender, with a drip pan underneath to catch the rendered fat, 3½-4 hours. To crisp the skin, stop the spit from rotating so that the skin gets broiled and puffy (watch carefully, as this will happen quickly); then turn to crisp all sides. (Note: If you don't have a spit, place the trussed pork belly on a rack set inside a roasting pan, with the seam side down, and add about a cup of water to the bottom of the roasting pan. Cover with aluminum foil and roast at 325 degrees F for 3½ hours. Turn the oven up to 500 F, remove the foil, and let the skin crisp up for the last 30 minutes.)
- Remove the belly from the spit, and allow it to rest outside the oven while you prepare the buns. Prepare a steam basket set over a wok partially filled with boiling water, or use a pasta insert elevated over a pot of water. Steam the buns to reheat, 5-10 minutes.
- To portion the pork belly, remove the butcher's twine and slice with a serrated knife. Assemble the buns by layering hoisin sauce, sliced cucumber, scallion whites and a piece of the pork belly. Serve immediately.
CRISPY PORK BELLY BAO BUNS
Provided by Food Network
Time 21h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
- Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
- Preheat the oven to 320 degrees F.
- Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
- For the bao buns: Steam or microwave bao buns until warm and soft.
- In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
- Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.
TAIWAN PORK BELLY BUNS RECIPE BY TASTY
Here's what you need: warm water, sugar, instant dry yeast, plain flour, baking powder, vegetable oil, sesame oil, pork belly, spring onion, ginger, cooking wine, vegetable oil, garlic, sugar, five spice, soy sauce, dark soy sauce, water, pickled cabage, coriander, crushed peanut
Provided by Shreya Shetty
Categories Lunch
Yield 10 servings
Number Of Ingredients 21
Steps:
- The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
- Add the active yeast, then stir and set aside for 10-15 minutes.
- In a large bowl, mix together the flour and baking powder.
- Add the yeast mixture to the bowl and stir until nearly combined.
- Add the oil, then stir until fully incorporated.
- Turn the dough out onto a floured work surface and knead for 10-15 minutes.
- Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
- Remove the dough from the bowl and knock it back by kneading for 1 minute.
- Cut into 10 equal pieces.
- Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
- Onto a floured work surface, flatten each ball with the palm of your hand.
- Roll out to 2 millimetres.
- Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
- Set steamer over a high heat, then steam buns for 8-10 minutes.
- The Pork: Slice the pork belly into 1 inch-thick (2 ½ cm) pieces.
- Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
- Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
- Return the pot to a high heat and add oil.
- Fry the pork until it browned.
- Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
- Add the water, stir, and cover.
- Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
- Bao
- Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 45 grams, Fat 33 grams, Fiber 5 grams, Protein 11 grams, Sugar 5 grams
STICKY PORK BELLY BAO BUNS
These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 2h40m
Yield makes 10
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
- Carefully pour in the rice wine and soy sauce - watch out, it will spatter - and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
- To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
- For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
- Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
- Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.
Nutrition Facts : Calories 570 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
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