Taiwan Pork Belly Buns Recipe By Tasty

TAIWAN PORK BELLY BUNS RECIPE BY TASTY

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!

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

TAIWANESE-STYLE PORK BELLY BUNS

Steps:

• Cut the pork belly into large pieces (2 inches in length) that are still easy to pick up with tongs.
• Heat a Dutch oven or heavy-bottomed pot over mediumhigh heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the pork and sear on all sides until lightly browned. Add the garlic, ginger, and scallions and cook briefly, for about 20 seconds, so that they become aromatic.
• Add the chicken stock, soy sauce, rice wine, sugar, cinnamon, star anise, chilies, and Sichuan pepper. Bring the liquid to boil, then reduce the heat to a simmer. Cover and simmer for 40 to 50 minutes, until the pork belly is fork tender.
• When the pork is ready, use tongs to transfer it to a cutting board and cut into 1/3-inch-thick slices. Return the pork to the braising liquid and cover to keep warm until the buns are ready.
• Steam the buns according to package instructions. You can assemble the buns by placing a slice of pork belly on the bottom, then top it off with a small spoonful of hoisin sauce, a dusting of crushed peanuts, and a bit of cilantro. Or for a more hands-on experience for your guests, bring the individual components to the table so that all can assemble their own buns.

TAIWANESE PORK BUNS

Steps:

• Combine all filling ingredients well. Refrigerate until ready to use.
• In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add canola oil and knead until smooth, about 8-10minutes. While kneading, add some more water or flour if needed. Cover and let rise in a warm place until double, about an hour.
• Punch down dough. Turn out onto a floured surface and divide into 15 equal pieces. Roll each piece out into a thick-centered and thin-edged circle, about 4 inches. Place about 1/2 cup filling in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is sealed inside. Repeat same process for the rest of 14 buns.
• Line bamboo steamer with non-stick baking sheet. Place buns in it and cover. Let rise in a warm place until dough doesn't bounce back when slightly press with a finger, about 40 minutes. Leave about 1 inch between each bun to rise. If you use a stainless steamer, wrap steamer lid tight with a big cloth to prevent water dripping from the lid.
• Bring water to boil over medium-high heat and steam buns for 20 minutes. Turn off heat and open a small gap. Please do not uncover immediately otherwise buns would shrink. Wait for 10 minutes and then enjoy!