Gua Bao, or pork belly buns, are absolutely delicious…..they’re like little fluffy flavor vehicles! I have always wanted to try them at a restaurant (I’ve never had them!), but now that ‘Rona is on the scene I figured I had better figure it out myself. This recipe will make anywhere from 6-10 bao, dependent upon how large the bao are cut. They are not nearly as intimidating as one would think, and they make your tummy and heart sooooooooo damn happy! The pork belly is umami to the max, with Tamari, coconut sugar, coriander, and ginger glaze bringing that sticky, sweet, salty, funky yumminess to the party.
Bao Dough
Ingredients:
1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour (use bleached flour if you want complete white buns)
1/2 tsp baking powder
1/4 tsp salt
Method:
Step 1—Combine warm water, milk, active yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until your yeast activates, about 5 to 10 minutes. Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You could make with your hand too if you prefer.
Step 2—Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl. Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.
Step 3—Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkling flour is not necessary but if you do, use as little as possible. Cut the dough 3 1/2-inch circle with a biscuit/ring mold or glass (I used a large drinking glass). Lightly brush oil on one surface of the baos and fold in half moon shape, oiled side in.
Step 4—Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes. Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water pot. Make sure water is not touching the baos.
Step 5—Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid tiny bit for a slow air circulation about 2 to 3 minutes before open the lid. Spray some water on liner/parchment/coffee filter to prevent the dough from sticking.
Ingredients:
Pork Belly
2 lb. pork belly, skin removed
1 stalk Lemongrass, minced
3 cloves garlic, roughly chopped
1-1” knob fresh ginger root, peeled and sliced
2 scallions, ends trimmed off and sliced down middle
2 star anise pods
1 tsp. coriander seeds
2 TBSP fish sauce
3/4 c. Tamari
1-QT chicken stock
2 TBSP Coconut sugar
Method:
Step 1—Preheat oven to 325. Season pork belly with salt and pepper, and sear off in enameled Dutch Oven or oven safe dish on all sides. Be gentle with your belly.
Step 2—Once pork belly has been seared off, remove from pot and set aside. In same cookery, heat a couple TBSP avocado/oil of choice over medium, and add garlic, ginger, scallion, lemongrass, and spices in. Sauté until spices are fragrant before adding Tamari, fish sauce, and chicken stock. Scrape to deglaze the bottom of pan, and add sugar.
Step 3—Gently nestle your pork belly back into the pot and into the oven it goes for about 2-3 hours, or until it is nice and jiggly tender. Remove from pan and set aside to cool. DO NOT DISCARD THE BRAISING LIQUID…we will be making the glaze out of this liquid.
Step 4—Strain the braising liquid into a saucepan, and set to reduce by 1/3 over medium low heat. Once this has reduced, remove from heat.
Step 5—Slice your slightly cooled pork belly into half, then cut each half into smaller slices—so as to fit in our Bao easily. In a large shallow pan, arrange belly in single layer, and begin to sear each slice over medium heat. Add your reduction, and simmer over medium low heat, turning gently to coat. Once belly is adequately coated, you are ready to assemble your Bao.
Mine were served with a homemade pickle mix, consisting of thinly sliced coins of cucumber, carrot, and daikon radish, as well as thinly sliced shallot. (BONUS RECIPE BELOW!) Give these a spin, as I am certain you will LOVE them as I do. I will Bao ALL THE THINGS!!!!
Chee’s Asian Pickles
1 medium carrot, peeled and sliced into thin coins
1/2 cucumber, channel peeled and sliced into thin coins
5” section of Daikon radish, peeled and coined
1 small shallot, peeled and coined
1 c water
1/2 c. rice wine vinegar
1/2 c. white vinegar
1/4 c. Sambal
1 stalk lemongrass, sliced in half lengthwise
1 TBSP each:
sea salt
coconut sugar
Method:
Step 1—Over medium heat in a small saucepan, combine water, vinegars, lemongrass, Sambal, salt and sugar. Bring to a simmer, and allow to simmer for 5-7 minutes. You’re looking to melt all of the sugar and salt into the liquid. Remove from heat and allow to cool. Once cooled, remove the lemongrass stalk.
Step 2—Arrange veggies in a pint jar or Tupperware, and pour cooled pickling liquid in. Place into refrigerator and allow to pickle for at least 2 hours. These are PHENOMENAL on the above Gua Bao, Banh Mi, Stir fry, sushi or spring rolls, on your eggs in the morning, or just right out of the jar!!