Recipe courtesy of High Camp Taphouse
Bao Wow Sandwich
- Level: Advanced
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1145
- Total Fat
- 100
- Saturated Fat
- 28
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 105
- Sodium
- 1622
- Total: 3 hr 55 min (includes resting time)
- Active: 1 hr 5 min
Ingredients
Bao Bun:
3/4 cup warm milk
1 teaspoon instant yeast
1/2 tablespoon sugar
1 cup all-purpose flour, or more if needed
Filling:
1 pound pork belly
2 tablespoons oil
1/4 cup chopped red onion
1 tablespoon minced garlic
1/2 pint beer
1/3 cup soy sauce
1/2 teaspoon garam masala
Shosham (Blue Cheese) Sauce:
1 cup blue cheese dressing, such as Litehouse
1/8 cup chopped fresh cilantro
1 teaspoon chopped garlic
Pinch salt
2 stalks green onion
Shredded cabbage, carrots and/or lettuce, for garnish
Directions
Special equipment:
a steamer basket; a pressure cooker- For the bao buns: In a small bowl, whisk together the milk, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes.
- Add the yeast mixture to the flour in a mixing bowl and stir. If the dough looks sticky, add 1 additional tablespoon flour at a time until it's less sticky.
- Turn the dough onto a lightly floured work surface and knead until smooth.
- Cover the dough with a damp kitchen towel or plastic wrap and let the dough rest until it has doubled in size, 1 1/2 to 2 hours.
- Flatten the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disc 3 inches in diameter. Fold in half.
- Place the buns in a steamer basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes.
- For the filling: Sear the pork belly on all sides in an iron skillet or wok, then cut into bite-size pieces.
- Heat a pressure cooker. Add the oil, onion and garlic and saute for 1 minute. Add the pork belly and saute for 2 minutes, then add the beer, soy sauce and garam masala. Stir and close the lid. Cook for 15 minutes under pressure. Release the pressure. The pork belly is done.
- For the sauce: Put the blue cheese, cilantro, garlic, salt, green onions and 1 tablespoon water into a blender and blend.
- Open the buns, then put the pork belly on top. Garnish with the shredded vegetables and the sauce.