Taiwanese pork belly buns (gua bao) recipe

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These are the pork belly buns that have swept the world...gua bao homemade bao dough, two pork belly methods including a special one...

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These are the pork belly buns that have swept the world...gua bao homemade bao dough, two pork belly methods including a special one thanks to Traeger Grills, & a traditional method...only one way for things to go now.


4 cups (600g) all-purpose flour

2 teaspoons (7g) instant yeast

2 teaspoons (6g) baking powder

1/2 teaspoon (3g) salt

3 tablespoons (40g)Granulated sugar

1.5 cups or (360ml) whole milk


1 .5 pounds skin-on pork belly (we may need to lớn buy much more could be 3-4 lbs or more)

2.5 tablespoons oil

1.5 tablespoons rock sugar

3 tablespoons Shaoxing wine

1 tablespoon soy sauce

3 tablespoons dark soy sauce

2 star anise

2 cups water

1carrot

1 daikon

fresh cilantro & Thai basil for garnish

1 cup peanuts, roasted

1/4 cup powdered sugar


4-5 pound pork belly skin removed

2 teaspoons (2g) Sichuan peppercorns

4 star anise

2 teaspoons (4g) ground cinnamon

2 teaspoons 4g ground fennel seeds

1/4 cup (64g) palm sugar

2.5 tablespoons 22gkosher salt

1/3 cup dark 95g soy sauce

1/2 cup 103g white distilled vinegar

1/2 cup 110g granulated sugar

1/4 cup 62g gochujang

1/4 cup 60g sambal oelek

3 tablespoons (40g) honey

2 tbsp corn starch

2 tbsp water

fresh green onion

fried shallot


Mix in instant yeast and granulated sugar with whole milk that’s around 95F. Let sit for 5 minutes.

In a large bowl, set all dry ingredients together.

Add milk-yeast mixture to lớn the dry ingredients and mix until a rough dough forms. Knead for 3 minutes.

Cover with plastic wrap and let rest for 10 minutes. Remove from the plastic wrap & knead for another 1 minute or so. Gently roll into a ball và place in a greased bowl, cover with plastic wrap, & let it rise for 1 hour at room temperature.

Cut 20 pieces of parchment paper in the shape of a square.

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Once the dough has risen, punch out all the air và cut it into 15-20 pieces (50-70 g). Size into light balls and cover with a damp towel.

Shape on a lightly floured work surface by rolling out into 2 ¼-inch x 4 ½-inch và ¼-inch thick pieces.

Brush one side lightly with oil và fold over taco-style and place on a piece of parchment.

Place on a baking sheet và cover with a greased plastic wrap. Proof for 15 minutes at room temperature.

To steam, mix a steam basket over a pot of gently simmering water and transfer the bao buns on the parchment paper into the steamer. Cover và let steam for 10 minutes. After 10 minutes, cut the heat but leave the lid on và let sit in the steamer for 4 more minutes.

Place on a baking sheet or plate covered with plastic wrap lớn prevent drying.


Cut pork belly into ¾-inch thick strips that are 2-3-inches long.

Heat a large dutch oven over medium-high và oil to lớn coat the bottom.

Season the pork with salt. Sear in a single layer for 2-3 minutes on each side. Repeat with the remaining pieces of pork.

Deglaze the pot with filtered water and add dark soy sauce, regular soy sauce, Shaoxing wine, star anise, và rock sugar. Bring to a boil then reduce heat to lớn low và a simmer.

Add pork back lớn the pot. Cover with a towel or parchment paper then a lid. Simmer for 45-60 minutes. Turn pieces often to coat each piece in the sauce.

Remove the pork from the pot and toss in the thickened sauce from the pot.

For the peanut topping, place peanuts on a plate & place them in the freezer for 10 minutes & then into a food processor & pulse repeatedly until a semi-coarse powder forms. Set in a bowl with fine sea salt và powdered sugar.

For carrot/daikon salad, địa chỉ julienned carrots and daikon to a small bowl & toss with a pinch of salt and lemon juice.

In a bao bun, địa chỉ cửa hàng the carrot/daikon salad followed by the pork belly và topped with crushed peanuts & cilantro, và Thai basil.


For the spice mix, start by crushing the palm sugar real fine và place it into a blender along with star anise, Sichuan peppercorns, fennel seeds và blend into a powder. địa chỉ cửa hàng to a medium bowl with ground cinnamon và kosher salt. Whisk together.

Cut pork belly into rectangular pieces, about 2-3.5-inches wide. Season generously with the spice mixture. Place on a wire rack.

Place into a 275F smoker & smoke for 3-4 hours.

For the sauce, combine white distilled vinegar, dark soy sauce, granulated sugar, sambal oelek, gochujang, honey & mix together mix over medium-high heat. Bring lớn a boil and reduce the heat to lớn low and a simmer. Let it reduce for 2 minutes.

Separately, whisk together cornstarch & water. Slowly add slurry into the sauce as needed until the desired consistency.

Remove pork belly from the smoker và let rest for 15 minutes. Using a serrated knife, slice into separate pieces.

Add pork belly slice to lớn a bao bun, địa chỉ a generous coat of sauce, & top with dried shallots & thinly sliced onions.