Gua Bao slow cooked pork belly steamed buns

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the bao buns by mixing the flour, sugar, salt, and yeast altogether. In a separate bowl stir together the milk, warm water, and butter. Add the wet mix to the dry one and stir together. Knead the dough into a floured surface for about 10min. Place the dough in an oiled bowl, cover it, and let it rest for 90min, up to 2hrs.

Step 2

Meanwhile, prepare the pork belly. Chop the pork belly into small pieces and place along with all the rest of the ingredients( without the glaze ingredients) and bring to a boil. Reduce the heat and simmer for 2hrs. After that drain the pork and cut the cooked pork into bite-sized pieces.

Step 3

After the dough has been proven, tip it out from the bowl onto a floured surface and split it into 9-10 balls. Roll each roll into an oval on the top of baking parchment(like in the video).

Step 4

Brush each oval with oil and fold each oval over. Use a chopstick in the middle to leave a little space in the fold. Gives a better shape. Remove the chopstick and transfer them to the tray along with the rest. Cover the tray and let it rest for another hour, or until doubled in size and puffed up.

Step 5

Put the buns in batches to steam for about 20min.

Step 6

Heat a pan on the stove and add 1tbsp sunflower oil.

Step 7

Prepare the glaze for the pork by mixing all the ingredients.

Step 8

Once the oil in the pan is hot enough add the chopped pork belly and fry on high heat until the pork turns golden. Pour the glaze over and let it cook for about 7,8min. Let it rest for a couple of minutes.

Step 9

Once the buns are ready stuff each one with the pork belly and top with coriander, spring onions, and cashew nuts.