Classic Pork BAO Recipe - Great British Chefs

Ingredients

• 500g of mustard greens, Chinese, washed and chopped into 2.5 cm (1 inch) pieces
• 2 tsp salt, 2% of the total weight of the greens
• 1kg pork belly, cut into 5 cm (2 inch) cubes
• 50ml of light soy sauce
• 40ml of dark soy sauce
• 60ml of Shaoxing wine
• 20g of spring onions
• 1 garlic clove, crushed
• 20g of fresh ginger, peeled, sliced and crushed
• 1 star anise
• 20g of rock sugar
• 1 pinch of garlic powder
• 4 dried red chillies
• 6g of cinnamon stick
• 100g of plain flour
• 500ml of filtered water, cold
• 420g of plain flour, plus extra for dusting
• 90g of caster sugar
• 40g of milk powder
• 2.5g of fast-action dried yeast
• 5g of baking powder
• 1 pinch of salt
• 80ml of milk, at room temperature
• 80ml of water, at room temperature
• 10ml of vegetable oil, plus extra for brushing
• 2 tbsp of vegetable oil
• 1/2 tsp doubanjiang
• 100g of suan cai (fermented mustard greens)
• rice vinegar, a few drops
• 1 bunch of coriander, chopped