Pork Belly Baos

Thu, 11 January 2024

For the bao buns 

250g strong flour 

162ml milk

1 sachet yeast 

A pinch of salt 

 

For the pork belly 

1 x boneless pork belly rind on

2 tbsp sugar 

2 tbsp salt

2 tsp Chinese 5 spice 

2tsp pepper 

2tsp rice wine vinegar 

Oil 

Sea salt for the crackling 

 

Score the skin of the pork belly. Score the flesh also. 

Make the marinade in a bowl with the sugar, salt, vinegar, pepper and 5 spice. Rub well into the flesh of the Pork. 

Place into the air fryer tin skin side up. Brush with oil and salt. 

Air fry at 180 for 30 minutes. 

Now brush with the hoisin sauce and then

Max crisp at 240 for 10 minutes. 

 

For the bao buns mix all the ingredients together in a bowl and knead until a smooth ball forms. 

Cover and leave to prove for 1 hour. Knock back the dough and then shape into 12 balls. Roll them out and fold them over like tacos and steam in bamboo steamer for 10 mins. Enjoy!