Pork Belly Bao Recipes

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STICKY PORK BELLY BAO BUNS



Sticky pork belly bao buns image

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

1 tbsp sunflower oil
800g piece boneless pork belly , cut into thick slices
4 tbsp light muscovado sugar
3 garlic cloves , sliced
thumb-sized piece ginger , sliced
2 star anise
100ml Shaosing rice wine
2 tbsp dark soy sauce
large pinch of Chinese five-spice powder
250g plain flour , plus extra for dusting
1 tbsp white caster sugar
1 tsp baking powder
2 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil , plus extra for greasing
handful roasted peanuts
1 tsp togarashi spice mix (see tip below)
coriander leaves
cucumber batons
shredded spring onion

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

GUA BAO (TAIWANESE PORK BELLY BUNS, 割包)



Gua Bao (Taiwanese Pork Belly Buns, 割包) image

Gua Bao is a dim sum classic featuring delicious braised pork belly stuffed into fluffy bao buns for a tasty traditional treat! {Gluten-Free Adaptable}This recipe makes 10 appetizer-sized buns or 5 bigger, meatier buns.To make the dish gluten free, use dry sherry instead of Shaoxing wine. And use tamari to replace the soy sauce. Note, the finished pork will have a lighter color if you use tamari.

Provided by Maggie Zhu

Categories     Appetizer

Time 1h45m

Number Of Ingredients 18

1 lb (450g) pork belly ((*Footnote 1))
1 tablespoon peanut oil ((or vegetable oil))
4 cloves garlic (, smashed)
2 green onions (, knotted)
3 slices ginger
1 star anise
1 cinnamon sticks
6 dried Chinese chili peppers
3 tablespoons Shaoxing wine ((or dry sherry))
2 tablespoons light soy sauce ((or soy sauce))
1 tablespoon dark soy sauce ((or soy sauce))
1 tablespoon brown sugar ((or regular sugar))
1/2 teaspoon white pepper
3 cups water
5 to 10 homemade steamed bao buns ((or store-bought buns) (*Footnote 5))
Homemade pickled shallots ((or Chinese pickled mustard greens) (*Footnote 6))
1/4 cup peanuts (, crushed)
1/4 cup cilantro (, chopped)

Steps:

  • (Optional) If you're making my Gua Bao Bun recipe, cook the pork during the first rise of the dough. Shape the steamed buns while the pork is cooking. Then steam the buns after the pork belly is cooked.
  • Heat a large skillet (*Footnote 2) over medium-high heat and add the oil. Once the oil is hot add the pork belly. Cook on both sides until the edges just turn golden, then transfer to a plate.
  • Add the garlic, green onions, and ginger to the same skillet. Stir to release the fragrance, about 1 minute. Add the star anise, cinnamon, and chilis. Stir and cook for another 30 seconds.
  • Pour in the shaoxing wine, scraping the bottom of the pan with a wooden spatula to release the brown bits. Then add the light soy sauce, dark soy sauce, and sugar. Stir to mix well.
  • Add the browned pork back back to the pan, flipping once to coat the pork with the seasonings. Add the white pepper and water. Bring to a boil, then reduce to a simmer. Braise, covered, for 1 to 1.5 hours, flipping occasionally, until the pork turns tender but not to a degree that it falls apart.
  • Once the pork is done, remove the pork from the pan and place it onto a big plate. Cover with plastic wrap to prevent from drying out.
  • Add a mesh strainer over a tall cup (or an oil separator), strain the braising liquid and discard all the solid spices. Use a ladle or big spoon to skim the fat off the top and discard (*Footnote 3). Once you've removed most of the oil, return the liquid to the pan. Cook over medium-high heat and let the broth reduce until thickened, 10 minutes or so. (*Footnote 4)
  • Slice the pork belly into 2.5" (6 cm) pieces and add it to the reduced sauce. Flip a few times to coat the pork, then transfer the pork to a serving plate with the remaining sauce on the side in a small bowl.

Nutrition Facts : ServingSize 1 serving, Calories 257 kcal, Carbohydrate 7.4 g, Protein 16.2 g, Fat 18.2 g, SaturatedFat 5.6 g, Cholesterol 54 mg, Sodium 409 mg, Fiber 0.7 g, Sugar 3.9 g

21 BEST WAYS TO COOK PORK BELLY



21 Best Ways to Cook Pork Belly image

Looking for the best pork belly recipes? From sandwiches to salads to sliders, these recipes are easy to make and so tasty!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Pork Belly Bites Over Jalapeno Slaw
Honey Glazed Pork Belly
Crispy Golden Pork Belly
Pork Belly Sandwich
Pork Belly Salad
Pork Belly Burnt Ends
Sticky Chinese BBQ Pork Belly
Pork Belly Sliders
BBQ Pork Belly (In the Oven)
Texas-Style Smoked Pork Belly
Pork Belly Ramen Noodle
Pork Belly Carnitas
Spicy Korean Pork Belly
Teriyaki Pork Belly
Cantonese Roast Pork Belly
Pork Belly Pastrami
Pork Belly Nachos
Crème brûlée Pork Belly Pork Belly
Pork Belly Pizza
Pork Belly Chili
Pork Belly Tacos

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pork belly recipe in 30 minutes or less!

Nutrition Facts :

THE BEST BAO BUNS



The BEST Bao Buns image

Provided by Seonkyoung Longest

Time 2h8m

Number Of Ingredients 8

1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour (use blenched flour if you want complete white buns)
1/2 tsp baking powder
1/4 tsp salt

Steps:

  • Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes.
  • Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You can mix with your hands too if you prefer.
  • Pour the wet ingredients into the dry ingredient mixture. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
  • Take the dough off the hook and form it into a ball. Place back to the mixing bowl, cover with plastic wrap and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed.
  • Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle flour if necessary, but if you do, use as minimal as possible. Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 to 16 baos.
  • Lightly brush or spray oil on one surface of the baos and fold them in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.
  • Meanwhile, bring water to boil in a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt/open the lid slightly for slow air circulation, about 2 to 3 minutes before opening the lid all the way. Spray some water on coffee filter to prevent the dough from sticking. You can serve this bao as a side or make sandwiches! Enjoy!

CRISPY PORK BELLY BAO BUNS



Crispy Pork Belly Bao Buns image

Provided by Food Network

Time 21h40m

Yield 4 servings

Number Of Ingredients 18

1 cup gochujang (Korean hot pepper paste)
1 cup honey
1 cup soy sauce
1/4 cup garlic
1/4 cup fresh ginger
1/4 cup toasted sesame seeds
1/4 cup sesame oil
12 ounces pork belly
12 Chinese bao buns
Hoisin sauce, for drizzling
Cucumber, sliced into ovals, for garnish
Pickled Red Onion, recipe follows
Fresh cilantro leaves, for garnish
3/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup sugar
1 tablespoon salt
1 red onion, sliced

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.

PORK BELLY BAO



Pork Belly Bao image

Provided by Food Network

Time P1DT11h30m

Yield 6 servings

Number Of Ingredients 15

2 cups soy sauce
2 cups brown sugar
3 tablespoons garlic powder
5 green onions
2 pounds pork belly, skin off
1/2 cup roasted peanuts
2 teaspoons raw sugar
Vegetable oil
1 clove garlic, crushed
1 tablespoon chopped white onion
1 head preserved mustard greens, chopped
2 tablespoons sweet soy sauce
3 teaspoons cilantro leaves, chopped
6 gua bao (pork belly buns)
3 tablespoons hoisin sauce

Steps:

  • Combine the soy sauce, brown sugar, garlic powder, green onions and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Let cool to room temperature. Combine the marinade and the pork belly in a pan, cover and marinate for 24 hours in the refrigerator.
  • Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven. Cook until tender, about 3 hours.
  • Remove the pan from the oven. Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly. Refrigerate for at least 6 hours, or until the pork belly is firm.
  • Crush the roasted peanuts in a food processor or with a mortar and pestle. Mix in the raw sugar. Set aside.
  • Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the garlic, white onions and preserved mustard greens. Saute for 2 minutes. Stir in the sweet soy sauce. Set aside.
  • Slice the pork belly into 3-inch-long blocks, and then cut into 1/2-inch-thick rectangles. Sear on both sides in a little oil until golden brown.
  • Set up a steamer and steam the gua bao until soft and fluffy.
  • Open up the steamed buns. Spread each with 1/2 tablespoon of the hoisin and then top with a slice of pork belly and 1 tablespoon of the preserved mustard green mixture. Sprinkle with 1 teaspoon of the crushed peanuts and some chopped cilantro.

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2014-04-28 Pork Belly & Quick-Pickled Cucumbers; Place the pork belly in a roasting pan that holds it snugly, fat side up. In a small bowl, combine ½ cup of …
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  • Put the pork belly in a roasting pan that holds it snugly, fat side up. Combine 1/2 cup salt and 1/2 cup sugar in a small bowl and rub all over the pork. Cover with plastic wrap and refrigerate for at least 6 hours, and no longer than 24.
  • Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.


BULGOGI PORK BELLY BAO - GARLIC & ZEST
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  • In a medium bowl, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, ginger and red pepper flakes. Whisk to combine. Place the pork belly in a plastic or glass container and pour half of the marinade over it. Turn the pork belly several times to coat. Cover and refrigerate for 3-4 hours or overnight.
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PORK BELLY BAO RECIPES
Pork Belly Bao Recipes 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. Ingredients ; 1 tbsp sunflower oil: 800g piece boneless pork belly , cut into …
From tfrecipes.com


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