Posted by Corey Loftus on
BBQ Pork Belly Bao Buns
- Cook Time: 3 Hours
- Serves: 4
Directions
Step 1. Cut pork belly into 4" strips.
Step 2. Add Pork Belly Brine ingredients to a large pot, bring to a boil, add Pork Belly strips, simmer on medium heat for 1.5 hours.
Step 3. Remove and strain pork belly strips, pat dry with a paper towel, discard brine.
Step 4. Generously brush the strips with Bachan's Sweet Pineapple Sauce.
Step 5. Quickly grill the strips on each side until sauce is caramelized and the pork belly is lightly charred.
Bao Buns
Step 1. At least 2 hours before beginning the pork belly - In a small pot mix water, 2TSBP sugar, and oil. Stir to combine over low heat for 2 minutes. (Do not bring to a simmer, mixture should be slightly warm before adding yeast) Remove from heat and add yeast. Let sit for 10 minutes until bubbles form.
Step 2. In a large bowl, mix flour, remaining sugar, baking powder, and salt.
Step 3. Add the wet mixture to the dry mixture and knead the dough very well with hands for about 5 minutes.
Step 4. Form the dough into a ball in the large bowl, cover and seal with plastic wrap and let rest for 2-3 hours until dough rises.
Step 5. After dough has risen, separate and shape into 10 small balls, and flatten with by hand or with a rolling pin into 4' wide discs.
Step 6. Brush one side with avocado oil and fold in half. The oil side will be the inside.
Step 7. Let rest 20 minutes prior to steaming.
Step 8. Place the buns on parchment paper, and into a hot steamer.
Step 9. Steam for 15 - 20 minutes and remove from heat.
Assembly
Step 1. Slice the pork belly into .5" pieces.
Step 2. Gently open the steamed buns and add the cucumber strips and pork belly.
Step 3. Add the remaining garnishes.
Step 4. Drizzle with Bachan's Sweet Pineapple Sauce
ingredients
Pork Belly Brine
• 6 Strips Pork Belly - Skin On
• 1 Cup Rice Wine Vinegar
• 2 Cups Shoyu
• 5 Garlic Cloves - Smashed
• 2" Ginger Piece - Smashed
• 1 Cinnamon Stick
• 5-10 Cloves
• 5-10 Black Peppercorn
• 1/2 Cup Brown Sugar
• 1/3 Cup Green Onion Stalk - Chopped
• 3 Quarts Water
• 1/3 Cup Green Onion Stalk
• Bachan's Sweet Pineapple Japanese Barbecue Sauce - For Grilling
Bao Buns
• 1/3 Cup Water
• 1/2 Cup Milk
• 1 TBSP Active Dry Yeast
• 4 TBSP Sugar (divide in half)
• 2 1/2 Cups Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 TBSP Avocado Oil
Garnish
• Bachan's Sweet Pineapple Japanese Barbecue Sauce
• Japanese Cucumber cut into thin strips
• Cilantro
• Pickled Red Onion
• Microgreens
Prep Time: 15 Minutes
Cook Time: 3 Hours
Serves: 4
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