BAO classic pork bao recipe

Name: BAO classic pork bao recipe
Total time: 255 min
Ingredients: 1 kg pork belly, cut into 5 cm cubes; 50 ml light soy sauce; 40 ml dark soy sauce; 60 ml Shaoxing rice wine; 20 g spring onion; 1 clove garlic, crushed; 20 g fresh ginger, peeled, sliced and crushed; 1 star anise; 20 g rock sugar; pinch of garlic powder; 4 dried red chillies; 6 g cinnamon bark; 2Â tbsp vegetable oil; 1â2Â tsp doubanjiang; 100 g drained Fermented Mustard Greens (recipe in the BAO cookbook, or this can be purchased in Asian supermarkets) chopped; A few drops of rice vinegar; 10â12 GuaÂ baoÂ (recipe below, or can be purchased fromÂ Asian supermarkets); 1 small bunch coriander, chopped; 90 g peanut powder; Soy-braised pork belly; 100 g plain flour; 500 ml cold filtered water; 100 g tangzhong (see above); 420 g plain flour, plus extra for dusting; 90 g caster sugar; 40 g milk powder; 2 1/2 g fast-action dried yeast; 5 g baking powder; Pinch of salt; 80 ml milk, at room temperature

foodism.co.uk

BAO's most iconic dish features tender soy braised pork, mustard greens and peanut powder sandwiched between the fluffiest gua bao.

View full recipe on foodism.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodism.co.uk.

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Ingredients

1 kg pork belly, cut into 5 cm cubes
50 ml light soy sauce
40 ml dark soy sauce
60 ml Shaoxing rice wine
20 g spring onion
1 clove garlic, crushed
20 g fresh ginger, peeled, sliced and crushed
1 star anise
20 g rock sugar
pinch of garlic powder
4 dried red chillies
6 g cinnamon bark
2Â tbsp vegetable oil
1â2Â tsp doubanjiang
100 g drained Fermented Mustard Greens (recipe in the BAO cookbook, or this can be purchased in Asian supermarkets) chopped
A few drops of rice vinegar
10â12 GuaÂ baoÂ (recipe below, or can be purchased fromÂ Asian supermarkets)
1 small bunch coriander, chopped
90 g peanut powder
Soy-braised pork belly
100 g plain flour
500 ml cold filtered water
100 g tangzhong (see above)
420 g plain flour, plus extra for dusting
90 g caster sugar
40 g milk powder
2 1/2 g fast-action dried yeast
5 g baking powder
Pinch of salt
80 ml milk, at room temperature
80 ml water, at room temperature
10 ml vegetable oil, plus extra for brushing