Bao
- Level: Advanced
- Yield: 12 buns
- Total: 8 days 3 hr 25 min (includes curing and pickling time)
- Active: 1 hr 10 min
Ingredients
Pork Belly:
1/3 cup granulated sugar
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 teaspoons paprika
1 teaspoon pink curing salt (Prague powder #1)
3 pounds skinless, boneless pork belly
Pickled Red Cabbage:
1/2 cup granulated sugar
1/2 cup red wine vinegar
2 tablespoons salt
1 small head red cabbage, chopped very thin
1/2 small red onion, chopped very thin
1/4 cup sweet chile sauce
1 tablespoon olive oil
1 tablespoon sesame oil
Buns:
1 3/4 cups all-purpose bleached flour
1/4 cup baking powder
1/4 cup granulated sugar
2 teaspoons instant yeast
1/2 tablespoon kosher salt
3/4 cup lukewarm water or milk
2 tablespoons vegetable oil, plus more for brushing
BBQ Glaze:
1/2 cup hoisin sauce
1/4 cup teriyaki sauce
2 tablespoons olive oil
Serrano Crema:
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons sesame oil
1 tablespoon sweet soy sauce
1 ounce chipotle peppers in adobo
Handful fresh cilantro
Kosher salt and ground black pepper
Assembly:
Sliced avocado and fresh cilantro, for serving
Directions
Special equipment:
a smoker; apple or cherry wood chunks/chips; a biscuit cutter- For the pork: In a small bowl, combine the sugar, salt, pepper, paprika and curing salt. Place the belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix. Place the entire belly and curing mix into a large resealable plastic bag and place in refrigerator for 7 days, flipping the belly onto the other side every day, massaging in the contents of the bag (which will transform into a liquid).
- Remove the belly from the bag and rinse under water. Pat dry with paper towels, then place on a rack over a pan to catch any drips. Refrigerate, uncovered, for 24 hours.
- Smoke the cured belly using apple or cherry wood until the internal temperature reaches 150 degrees F, for 3 hours at 200 degrees F.
- Store the bacon in an airtight plastic bag or container in refrigerator for up to 1 week.
- For the pickled cabbage: Combine the sugar, vinegar, salt and 1 quart water in a sauce pot, then bring to a boil. Combine the cabbage and red onion in a mixing bowl. Pour the pickling liquid over the cabbage and onion. Cover tightly with plastic wrap. Let rest in refrigerator for 24 hours, then strain the liquid from the mixture. Mix in the chile sauce, olive oil and sesame oil.
- For the buns: Mix the flour, baking powder, sugar, yeast and salt in a bowl. 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. Cut out circles with a biscuit cutter. Stretch each circle into an oval shape with the rolling pin. Gather and knead the leftover dough. Repeat the procedure to make more. Brush a very thin layer of oil over half of each oval, then fold over. Let proof for another 20 minutes. Steam the buns for 10 minutes.
- For the BBQ glaze: Whisk the hoisin, teriyaki and oil together in a bowl.
- For the crema: Add the sour cream, mayonnaise, sesame oil, sweet soy sauce, chipotles in adobo, cilantro, salt and pepper to a food processor. Blend until smooth, being careful not to overmix.
- For the assembly: Open a bun, then spread on the BBQ glaze lightly. Add the pork belly, then add some pickled cabbage and a light squirt of serrano crema. Garnish with a slice of avocado and some fresh cilantro.