Pork Belly Bao Buns

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Ingredients

• For the Bao Buns
• 1.5 cups (360 milliliters) whole milk
• 2 teaspoons (7 grams) instant yeast
• 3 tablespoons (40 grams) granulated sugar
• 4 cups (600 grams) all-purpose flour
• 2 teaspoons (6 grams) baking powder
• 1/2 teaspoon (3 grams) salt
• For the Traditional Pork Belly Filling
• 1.5 pounds skin-on pork belly
• Vegetable oil
• Salt
• 2 cups filtered water
• 3 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 3 tablespoons Shaoxing wine
• 2 star anise
• 1.5 tablespoons rock sugar (or substitute with regular sugar)
• For the Peanut Topping
• 1 cup roasted peanuts
• Pinch of fine sea salt
• 1/4 cup powdered sugar
• For the Carrot Daikon Salad
• 1 cup julienned daikon
• 1/2 cup julienned carrot
• Salt
• Yuzu or lemon juice
• For the Sichuan Smoked Pork Belly Filling
• 1/4 cup palm sugar
• 4 star anise
• 2 teaspoons Sichuan peppercorns
• 2 teaspoons fennel seeds
• 2 teaspoons ground cinnamon
• 2.5 tablespoons kosher salt
• 4 pounds skinless pork belly
• Sambal barbecue sauce ingredients (vinegar, dark soy sauce, sugar, sambal olek, gochujang, honey, cornstarch, water)

Instructions

1. Prepare the Bao Buns dough by combining milk, yeast, sugar, flour, baking powder, and salt. Knead, let rise, shape, and steam.
2. Cook the Traditional Pork Belly Filling by searing pork belly, deglazing, and simmering in a sauce until tender.
3. Make the Peanut Topping by processing roasted peanuts with salt and powdered sugar.
4. Create the Carrot Daikon Salad by mixing julienned daikon and carrot with salt and yuzu or lemon juice.
5. For the Sichuan Smoked Pork Belly Filling, season pork belly, smoke it, and prepare a Sambal barbecue sauce.
6. Assemble the Pork Belly Bao Buns with the fillings and toppings as desired.
7. Enjoy the Pork Belly Bao Buns with a mix of traditional and smoked pork belly fillings.

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