Pickle Carrots & Cucumbers. In a mason jar or a large container, add carrots and cucumbers. Add the rest of brine – hot water, vinegar, sugar, salt and coriander seeds. Cover and put in fridge for at least 2 hours. 2. Slow-cook pork belly. Pre-heat oven to 275° F. Lightly season slab of pork belly in salt and pepper.
Garlic, onion, peppercorns and soy sauce work together to create a complex, savory flavor that only gets better with time—so don’t be afraid to make this dish a day ahead and store in the
Mix the sauces, Shaoxing wine, pepper and five-spice powder in a small bowl, and rub onto the underside of the pork belly. Turn pork belly onto a sheet of foil. Rub bicarb soda all over the skin and into the cuts. Sprinkle salt on top and rub it all over the skin. Fold up the foil to resemble a tray to fold around the pork belly, exposing only
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Place the pork belly on a sheet pan or baking dish, skin side up, and cook for 2.5 hours. After 2.5 hours, remove the pork belly from the oven and raise the heat on the oven to 500 degrees F (260 C). Move the pork belly to a wire rack, set it over a lined baking sheet, and place it in the oven for an additional 25 to 30 minutes.

Make the dough: In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up. Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly.

Bun Intended is one of the local vendors located in the S&W Market, a small food court. The top floor is a taproom for the brewery. You can also take your food up there. We wanted to stop in for a quick small bite, so we shared the pork belly bao after seeing pics of it on Yelp. I absolutely love pork belly (if it is cooked right).
\n\n \n bao bun recipe pork belly
4 ½ cups Flour. ¼ cup Sugar. 4 tablespoons Vegetable Oil. ½ cup Boiling Water. 2 tablespoons Sesame Seed Oil. 1 clove Garlic Chopped Fine. ½ pound Barbecued Pork Cut into small cubes. 2 tablespoons Soy Sauce. 2 tablespoons Oyster Sauce. Cut the meat into 1" pieces. Heat 2 tablespoons of olive oil in a large frying pan then add the cut pork. 2 tablespoons olive oil. Turn the heat down to medium and fry the pieces of pork, turning frequently, until they are browned on all sides. See notes. Add the glaze ingredients and bring to the boil. 1 To make the bun dough, add yeast to water and let it activate for 10 minutes or until frothy. Add the remaining dry ingredients in the bowl of a stand-mixer with a dough hook. 2 Pour the yeast water into the bowl and start mixing on low speed until it forms a rough dough.

Add the water and oil while stirring to form the bao dough. Let the dough rest for 2 hours at room temperature. With a rolling pin, flatten the dough into a rectangle shape about 1/5-inch thick.

Heat the oil in a dutch oven or heavy bottomed pan on high heat. Add pork slices and sear on all sides until brown. Then cover it with the reserved pork stock and add all the remaining ingredients for the pork belly. Bring to a boil, reduce the heat to low and simmer for 2 hours. .
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    • bao bun recipe pork belly