Pork Belly Buns
Author: 
Recipe type: snack
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
It’s Chinese New Year’s Eve today and tomorrow millions will usher in the new year of the Sheep/Goat. My contribution for CNY are my pork belly buns. These are relatively easy to make and are mouth-wateringly delicious.
Ingredients
  • for the buns -
  • ¾ cup flour
  • ½ tablespoon baking powder
  • ¼ teaspoon sugar
  • pinch of salt
  • ¼ cup milk plus 2 tablespoons
  • sesame oil
  • for the pork belly -
  • slice pork belly or use thick bacon slices
  • honey, a good drizzle
  • soy sauce, a good splash
  • rice vinegar, a good splash
  • toppings -
  • hoisin sauce
  • ½ cup or more of cilantro (coriander), chopped
  • red chili pepper, chopped (optional)
  • ¼ cup peanuts, finely chopped (optional)
Instructions
  1. Mix flour, baking powder, sugar and salt in a bowl. Add milk. Mix well then lightly knead until dough comes together and is pliable. Cut the dough into 8 pieces then cut those pieces in half. Hand roll into 16 balls, flatten down each one and use a rolling pin to roll out to roughly 3 to 4-inches in diameter. Cut square pieces of waxed paper (it doesn’t have to be perfect, I used the edge of the counter to tear the pieces) large enough for the dough. Take each piece of dough, lightly brush the top with sesame oil, fold in half and place on a piece of waxed paper. Repeat the process. Place in a steamer, cover, and cook for 12 minutes. Don’t crowd the dough. You may need to steam in two batches.
  2. While the buns are steaming, grab a frying pan and place over medium-high heat. Cook pork belly slices or sliced bacon. Once cooked, drain any fat then add honey, soy sauce, and rice vinegar. Stir to combine until it begins to caramelize. Remove from heat.
  3. To assemble, open a steamed bun and use a teaspoon to smear hoisin sauce over the bun. Add a spoonful of pork belly followed by cilantro. Top with red pepper and peanuts. Serve immediately.
Notes
Choose pork belly that has equal, or close to it, portions of meat to fat. If you don’t have a steamer use a colander, place over a large pot of boiling water and cover. Make sure the water doesn’t touch the bottom of the colander. You can also use a wok. Fill bottom with water (about an inch) and place a wire rack in the wok followed by a plate. Place buns on plate, cover and steam Tinker around with the flavors of the pork belly increasing the caramelized flavor by adding more honey or soy sauce. Get everyone involved and have your family or friends make their own while gathered in the kitchen. Gong Xi Fa Cai!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/02/pork-belly-buns/