Imagine sinking your teeth into a fluffy, pillowy bao bun, bursting with the rich, savory flavors of sticky pork! This delightful Chinese dish is not just a meal; it's an experience that will transport your taste buds straight to the bustling streets of Beijing. Perfect for gatherings or a cozy night in, our "Bao Buns with Sticky Pork" recipe will have everyone coming back for seconds. Whether you're a seasoned chef or a kitchen novice, this easy-to-follow recipe will make you the star of your next dinner party. Ready to impress your family and friends? Let’s dive into the world of bao buns!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon yeast
- 1 lb pork belly, cooked and sliced
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Green onions for garnish
Instructions
- In a large mixing bowl, combine all-purpose flour, sugar, and active dry yeast. Gradually add warm water and knead into a smooth, elastic dough for about 10 minutes.
- Cover the dough with a damp cloth and let it rest in a warm place for 1 hour, allowing it to rise and double in size.
- While the dough is rising, prepare the pork belly by cutting it into thin slices and marinating in a mixture of hoisin sauce, soy sauce, and sesame oil for 30 minutes.
- After the dough has risen, punch it down and divide into 6 equal portions. Roll each portion into a small circle, about 4 inches in diameter.
- Fold each circle in half and place on small squares of parchment paper. Let the buns rest for another 15 minutes to prove.
- Steam the bao buns in a bamboo steamer over boiling water for 10-12 minutes until they are puffy and soft.
- In a hot skillet, quickly sear the marinated pork belly slices until caramelized and sticky, about 3-4 minutes per side.
- Open each steamed bao bun, fill with sticky pork slices, and garnish with finely chopped green onions.
- Serve immediately while warm and enjoy the soft buns with flavorful, sticky pork.
Tips
- Perfect Dough: Ensure your water is warm but not hot when mixing with the yeast; this helps activate it properly for a fluffy dough.
- Resting Time: Don’t rush the resting times for the dough and buns; allowing them to rise properly is key to achieving that light and airy texture.
- Marinating the Pork: For even more flavor, let the pork belly marinate longer than 30 minutes. If time allows, marinating overnight will deepen the taste.
- Steaming Technique: Make sure the water is boiling before placing your bao buns in the steamer to ensure they cook evenly and don’t become soggy.
- Garnishing: Fresh green onions add a nice crunch and a pop of color. Feel free to experiment with other toppings like pickled vegetables for added flavor!
- Serving Suggestions: Serve the bao buns warm and consider pairing them with a side of spicy dipping sauce for an extra kick!
Nutrition Facts
Calories: kcal
Carbohydrates: 40g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
