🪩 Bao Bun Recipe Pork Belly

Slow Cooker Pork Belly turns out incredibly tender with great flavor after 6 hours in the slow cooker. See the recipe. BBQ Pork Belly Strips. BBQ Pork Belly Slices are an easy-to-make alternative to slow-roasted pork belly, with all the finger-licking satisfaction. See the recipe. Air Fryer Pork Belly Skewers. Lay pork belly on cutting board and roll up lengthwise, with skin facing out. Using butchers twine, tightly secure pork belly at 3/4-inch intervals. Preheat oven to 275°F (135°C). Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a medium saucepan over high heat until boiling. Let sit for 5 minutes. In a large bowl, mix all dry ingredients together. Add milk-yeast mixture to the dry ingredients and mix until a rough dough forms. Knead for 3 minutes. Cover with plastic wrap and let rest for 10 minutes. Remove from the plastic wrap and knead for another 1 minute or so. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes. Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Arrange in a heatproof pan, skin side down. Heat oil until hot; stir fry ginger, garlic, scallions, star anise and cinnamon until fragrant, about a minute. Add soy sauces, rice wine, brown sugar and water. Bring to a boil, then turn off heat and stir until sugar is melted. Pour on top of and in between pork belly slices. Instructions. Heat a large thick bottom pot or dutch oven over high heat; add pork belly and cook them until nice golden brown edges, about 20 minutes. Add onion and garlic into the pork, cook all together about 2 to 3 minutes. Keep stir. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup. Mix the garlic powder, onion powder, smoked paprika, cayenne pepper, brown sugar, soy sauce, salt, and black pepper in a small bowl to create a flavorful rub. Place the pork belly slices in a single layer on the prepared baking sheet. Cut the pork belly slices into equal sized chunks. In the slow cooker combine the sliced pork belly with hoisin sauce, honey, garlic and ginger. Stir well. Cook for 3 hours on high or 6 hours on low. Ahead of time prepare the bao buns according to their instructions. Stuff the cooked pork belly into the bao buns along with any other toppings of Mix the sauces, Shaoxing wine, pepper and five-spice powder in a small bowl, and rub onto the underside of the pork belly. Turn pork belly onto a sheet of foil. Rub bicarb soda all over the skin and into the cuts. Sprinkle salt on top and rub it all over the skin. Fold up the foil to resemble a tray to fold around the pork belly, exposing only First thing is first. Soak pig’s trotter in cold water at least 4 hours to overnight. Shave the hair if necessary with a new sharp razor or beauty razor. This part is very important, for clean flavor Jokbal. Bring 10 cups of water to boil (doesn’t need to be exact, just enough to cover the pig’s trotter). Avoid piercing into the flesh. Turn the pork belly upside down. Rub the flesh with Chinese cooking wine, sprinkle over five spice powder, salt and pepper flesh side only. Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 24 hours to dry the skin out. To cook the pork belly, preheat oven to 180°. 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. rfl4.

bao bun recipe pork belly