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!
Fri, 6 June 2025
Chef: Kwaanghi Chan
View More.Wed, 28 May 2025
Chef: Eoin Sheehan
View More.Tue, 27 May 2025
Chef Neil Mulholland
View More.