Easy STEAMED Bao Buns HOMEMADE with PORCHETTA!

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is generally less expensive than pork.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper and gives a chewier texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

Mix 300 grams of all-purpose flour, 20 grams of powdered milk, 4 grams of baking powder, and 5 grams of instant dry yeast in a bowl.

Add 35 grams of white granulated sugar and mix well.

Add 35 grams of vegetable oil and finish with 200 grams of lukewarm water.

Use a mixing paddle to combine, then switch to a dough hook and knead for 4 minutes until a soft dough forms.

Shape the dough into a ball, place it in a bowl with vegetable oil, cover with cling film, and let it rise for 1 hour until doubled in size.

Cut the dough into shapes using a round cutter, fold them to create bao bun shapes, and lightly roll with a rolling pin.

Add a bit of vegetable oil to prevent sticking and place the buns in a steamer to rise for 1 hour.

Prepare the pork belly by making light cuts and seasoning with garlic paste, salt, black pepper, and Guga's rub.

Roll the pork belly tightly and tie it with butcher's twine.

Cook the pork belly at 450 degrees Fahrenheit using indirect heat for about 3 to 3.5 hours.

Prepare a sauce by boiling hoisin sauce, honey, sesame oil, and a pinch of cayenne.

Make a pickling solution with 1/2 cup vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 teaspoon salt, then add chopped carrots and daikon to it.

Steam the bao buns for 10 minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens