Recipe courtesy of Nadia G
Steamed Pork Belly Buns with Hoisin Balsamic
- Level: Intermediate
- Yield: 16 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 343
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 5
- Cholesterol
- 20
- Sodium
- 338
- Total: 5 hr 10 min
- Prep: 1 hr
- Inactive: 1 hr
- Cook: 3 hr 10 min
Ingredients
Pork Belly:
1 pound pork belly, skin on
1/4 cup canola oil
1/4 cup tamarind paste
1/4 cup honey
3 Granny Smith apples, halved
3/4 cup apple juice
Hoisin Balsamic Sauce:
1/4 cup molasses
2 tablespoons sweet Asian black bean paste
2 tablespoons tamari
4 teaspoons toasted sesame oil
4 teaspoons aged balsamic vinegar
1/2 teaspoon Chinese chili paste, such as Sriracha
1/4 teaspoon freshly cracked pepper
Dough:
3/4 cup water
1 1/2 teaspoons dry yeast
1/4 cup canola oil, for greasing
2 tablespoons raw sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour, plus more for dusting the surface
1 cucumber, finely sliced
1 green onion, finely chopped
Directions
- To make the pork belly: Preheat the oven to 325 degrees F.
- Score the pork skin lengthwise, every half inch. Brush with the canola oil, tamarind and honey. Place the apples cut-side down in a roasting pan and place the pork on top. Add the apple juice to the bottom of the pan and braise until the meat is fork-tender, about 3 hours.
- To make the hoisin balsamic sauce: To a bowl, add the molasses, black bean paste, tamari, sesame oil, balsamic, chili paste and pepper and mix well. Set aside.
- To make the dough: Into a large bowl, add the water and yeast and set aside for 1 minute. Whisk in 2 tablespoons of the canola oil. To a food processor add the sugar, baking powder and salt with the flour and pulse 2 to 3 times to combine. Pour the yeast mixture into the processor in a steady stream and continue mixing for about 20 seconds. If the dough doesn't come together, add warm water a tablespoon at a time and continue to mix for 50 to 60 seconds. Coat a ceramic bowl with 1 tablespoon of the canola oil. Place the dough in the bowl and cover with plastic wrap and a tea towel. Let rise until nearly doubled, about 1 hour.
- Lightly dust a work surface with flour and roll the dough into a log. Cut the dough into 16 even parts. Roll each part into a ball, and then use your fingertips to flatten each ball into a 3-inch disc. Brush some canola oil on one half of each disc and fold over into a semicircle. Place the buns on parchment paper and place in a bamboo steamer over boiling water. Steam until the buns are puffed, 6 to 8 minutes.
- To finish the buns: Remove the skin from the pork and roughly chop. Slice the pork belly against the grain. Brush the steamed buns with the apple juice-braising liquid. Add some pork belly, and dress with cucumbers, green onions and hoisin balsamic sauce.