Bao buns filled with roast pork belly, crackling, crispy kale and mustard dressing by Bao Selecta -

Name: Bao buns filled with roast pork belly, crackling, crispy kale and mustard dressing by Bao Selecta -
Ingredients: 800g-1kg pork belly, unscored and an even thickness if possible; 200g rock salt; 20ml rice vinegar or cider vinegar; 1 tsp Chinese five spice; 1 tbsp onion powder; 1 tsp black pepper; 2 tbsp white sugar; 1 tsp table salt; 50ml Chinese cooking wine (or sherry or sweet wine); 250g Chinese bapao flour (or plain flour), plus extra for dusting; 1 tsp salt; 20g caster sugar; 8g baking powder; 25ml milk; 110ml warm (not hot) water; 15ml vegetable or sunflower oil; 4g fast action dried yeast; 80g kale for crisps; 20ml oil; ½ tsp chili flakes; 60g carrot, peeled and cut into matchsticks or coarse grated; 50g ginger, peeled and cut into matchsticks or coarse grated; 1 tbsp cider vinegar; 50g mayonnaise; 20g wholegrain mustard; 1 tsp cracked black pepper; 1 tsp sugar

porcblasus.cymru

Pork belly with crispy crackling and homemade bao buns. Served with kale chips, carrot-ginger slaw and mustard-mayo sauce. Recipe by Bao Selecta.

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