Steamed Bao Buns with Sticky Pork Belly

Serves makes 6

Time 1 hour plus proving time

Ingredients

For the Bao

1 cup + 1 tbsp cake, sponge and steamed bun self-raising flour

¾ tsp yeast + 1½ tbsp sugar

4 tbsp warm water

¼ tbsp salt

1 tbsp extra virgin olive oil

For the Pork

2 tbsp oil

300g pork belly strips, about ½ cm thick

2 tbsp dark soy sauce

2 tbsp brown sugar

2 tbsp honey

½ tsp white pepper

Other
1 long red chilli, thinly sliced.

2 spring onion, finely sliced

¼ cup fried shallots

¼ kewpie mayo

Method

To make the bao buns, dissolve yeast and ½ tbsp of the sugar in the warm water.

Mix the flour, salt, oil and remaining sugar into the yeast mixture. Knead the dough on a lightly floured surface for 10-15 minutes or until the dough is smooth and elastic. This could be done using an electric mixture with a hook attachment.

Shape dough into a ball and place in a lightly greased bowl. Cover with a clean, damp tea towel and allow to rest in a warm place for 45 minutes to 1 hour or until doubled in size.

Turn dough out onto a well floured surface and knead lightly for 1 minute. Shape dough into a log and cut into 6 equal pieces.

Roll each dough piece into a ball. Cover and leave to proof for 2-3 minutes. Using a rolling pin, roll each ball into an oval shape approximately 3-5 mms thick. Fold the oval shaped dough in half and place a square of baking paper in between the two layers. Leave to proof for an additional 10 minutes.

Heat a large steamer over medium heat and cook buns for 8-10 minutes.

To make the pork belly, place strips into a bowl. Add the other ingredients for the pork and mix to combine. Cover and marinate in the refrigerator for at least 30 minutes.

Heat a wok or frying pan over medium-high heat. Add oil and once heated, add the pork belly strips and fry for 3 minutes either side. Remove and slice into pieces the same size as the bao buns.

Fill the bao buns with pork belly slices, spring onion, chilli, kewpie and fried shallots.