Pork & Sesame Steamed Bao

Mon, 17 August 2020

Pork & Sesame Steamed Bao

For the Pork

10 g fresh ginger
2 fresh chillies
2 cloves garlic
1 orange
1 ltr chicken stock
1 cinnamon stick
2 star anise
1 kg pork belly, sliced into strips

For the Bao

450g plain flour or bao flour
1tsp caster sugar
1 tsp salt
20 gm fresh yeast or 2 tsp dried yeast
400 ml warm water
2 tbsp vegetable oil

For the Glaze

1 tbsp vegetable oil
1 tbsp sesame oil
4 tbsp honey
2 tbsp soy sauce
100 ml pork stock
2 tbsp toasted sesame seeds

1.MAKE THE BUNS

Stir together the plain flour, sugar & salt.

Mix the yeast into warm water & mix it well.

Pour into the flour mix. Knead for 2-3 minutes, until the dough does not stick to the sides of the bowl. Get a little oil onto your hands and form the dough into a ball. Oil the bowl and replace the dough. Cover with clingfilm and prove for 30minutes, until doubled in size.

2.SHAPE THE BUNS

Roll the portions into small size balls, then flatten into ovals.

Rub with a little oil and fold them over.

Place the folded buns onto a Bamboo steamer or electric steamer tray, cover with clingfilm and prove for another 20 minutes.

3.STEAM BUNS

Bring a little water to the boil in a medium saucepan.

Place bamboo steamer with proved bao over the saucepan and steam for 20 minutes before allowing to cool.

Serve the buns in the steamer and let people dig in. Makes 12 pork buns

4.COOK THE PORK BELLY

Slice the ginger and chilli, peel and crush the garlic and quarter the orange.

Add them to a large saucepan with the stock, cinnamon, star anise and pork belly.

Bring the liquid to a simmer and cover. Simmer for 2 hours on a low heat.