Steamed Pork Belly Buns
Here's a traditional Chinese recipe for you! Our steamed buns use a braised pork belly and unique chilli & coriander flavours. You may have heard of Cha Siu Bao before which is the BBQ version but we couldn't resist putting a SORTED twist and creating our own. They're so fluffy and full of flavour. We hope you enjoy eating them as much as we did.
- 1 sachet of yeast
- 240 ml milk
- 1 tbsp vinegar
- 3 tbsp caster sugar
- a pinch salt
- 380 g plain flour
- 1.2 kg pork belly
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 50 ml shaoxing wine
- 1 clove garlic
- a chunk of ginger
- 1 peeled shallot
- 1 bunch of fresh coriander
- 1 red chilli
Cooking The Pork
Mix all of the ingredients for the pork together, rubbing the marinade into the belly.
Lay it in a deep roasting tray and cover with foil before leaving overnight to marinade or for at least a few hours.
Preheat an oven to 140°C.
Braise the pork belly in the oven for 3 hours.
Creating The Filling
Remove from the oven and chop the meat into tiny pieces when cool enough to handle.
Reduce the liquid in the tray until you have a syrup and pour back over the chopped pork.
Chop the coriander and chilli really finely, then mix into the pork filling and leave to cool.
Making The Dough
Warm the milk slightly (no more than body temperature) and dissolve the yeast into it then leave for 5 minutes.
Stir in the sugar, salt, vinegar and plain flour then mix until you have a dough.
Knead for at least 5 minutes until it is soft and elastic.
Transfer to an oiled bowl, cover and allow the dough to prove for an hour to double in size.
Shaping The Buns
Knock the air out of the dough once risen and tear off pieces about the size of a golf ball.
Roll them into flat circles on a lightly floured surface and place a tablespoon of the filling in the centre.
Bring the edges up to the middle, crimping them as you go to seal in the pork. (This doesn’t have to be neat as you can serve them upside down.)
Cooking The Buns
Place the dumplings on a sheet of baking paper or banana leaf in the steamer and steam for 15 minutes in a bamboo steamer.
Serve with some sweet chilli sauce and optional stir-fried Chinese greens.
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