Braised BBQ Pork Belly Steamed Buns (Gua bao

• Meat

  • 1 Braised pork belly
  • 1 1/2 lbs Pork belly

• Produce

  • 1 Carrots
  • 1 Cilantro, leaves
  • 1 Cucumber
  • 5 cloves Garlic
  • 1 Onion, large

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 Bbq sauce, Asian
  • 1 tbsp Ginger paste
  • 1/2 cup Hoisin sauce
  • 2 tbsp Honey
  • 2 tbsp Lime juice
  • 1 tbsp Mirin
  • 1 tbsp Molasses
  • 1/2 cup Soy sauce, low sodium
  • 1/4 cup Soy sauce
  • 1 Sriracha

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 2 tbsp Brown sugar, dark
  • 1/2 tsp Chinese five spice
  • 1/4 tsp Kosher salt
  • 1 Sesame seeds
  • 4 tbsp Superfine sugar

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1/4 cup Grapeseed oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 Steamed buns, prepared

• Dairy

  • 2 tsp Nonfat dry milk, powder

• Beer, Wine & Liquor

  • 1 cup Beer
  • 1/4 cup Plum wine or other sweet wine

• Liquids

  • 1 cup Water

Found on cookingandbeer.com

Description

Ingredients

• 1/2 cup low sodium soy sauce
• 1/2 cup brown sugar
• 1/4 cup grapeseed oil
• 2 tablespoons lime juice
• 1 tablespoons mirin
• 1 tablespoon ginger paste
• 5 cloves of garlic, loosely chopped
• 1 1/2 pounds pork belly, cut in half to create two 6-inch pieces (if necessary)
• 1 tablespoon canola oil
• 1 large onion, loosely chopped
• 1 cup beer (I used a dubbel)
• 1 cup chicken broth
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup plum wine or other sweet wine
• 2 tablespoons honey
• 2 tablespoons dark brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon Chinese five spice
• 1 cup lukewarm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 1/2 - 3 1/2 cups all-purpose flour (about 300g)
• 2 teaspoons nonfat dry milk powder
• 4 tablespoons superfine sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• vegetable oil
• braised pork belly (recipe above)
• prepared steamed buns (recipe above)
• sliced or shaved cucumber
• shredded carrots
• cilantro leaves
• sesame seeds
• Asian BBQ sauce
• Sriracha

Directions

• In a small bowl, whisk together the soy sauce, brown sugar, grapeseed oil, lime juice, mirin, ginger paste, and garlic. Pour the marinade into a large ziploc bag and add the pork belly to it. Seel, releasing any air, and massage the marinade into the pork belly. Place it in the fridge and marinate for at least 4 hours or up to overnight.
• Preheat your oven to 325 degrees F.
• Once the pork belly has marinated, remove it from the fridge and remove the pork belly from the bag (make sure to save the marinade). Pat the pork belly dry with paper towels.
• To a large enameled cast iron braising pan, or a pan that is oven safe, add the canola oil and set it over medium-low heat. Add the pork belly and sear on all sides until brown and caramelized. This will take a bit of time, about 15 minutes. Remove the pork belly from the pan and set it aside, but leave the pan over heat. Pour most of the fat from the pan into a small bowl (you will use this later), reserving about a tablespoon in the pan.
• Add the onion to the pan and season with salt. Cook until the onion is tender, about 5 minutes and then stir in the beer, remaining marinade, and chicken broth. Add the pork belly back to the pan and bring the mixture to a boil. Cover the braising pan with a lid or foil and place it in the oven. Braise the pork belly for 2 hours and then remove the lid and braise uncovered for an additional 1 hour.
• Once your pork belly has finished braising, remove it from the oven and then from the pan and set it on a cutting board to rest for a couple of minutes. Then cut the pork belly into bite sized pieces.
• Toss the pork belly in BBQ sauce (recipe directly below) and set aside.
• While your pork belly is braising, prepare the rest of your components. In a medium saucepan, combine all of the ingredients for the BBQ sauce. Set it over medium-low heat and simmer for about 15-20 minutes or until smooth and slightly thickened. Keep the sauce warm on the stove while you prepare your dough.
• Next, prepare your steamed buns. Combine the water and yeast and let stand for 10 minutes or until foamy. To the bowl of your stand mixer with dough hook attached, add all of the dry ingredients. Pour the water on top and then knead for 5-10 minutes or until the dough is very smooth and slightly elastic. Form the dough into a ball and transfer to a greased bowl. Cover with a tea towel or plastic wrap and let it rise for about an hour until it has double in size.
• Punch down the dough and transfer it to a lightly floured surface. Form the dough into a rectangle and then roll into a log. Cut the log into 12 equal-sized pieces and roll each piece into a ball. Transfer the dough to a large baking sheet that has been lined with parchment paper and cover with a tea towel. Let the balls double in size, which should take another hour or so.
• Line your steamer basket(s) with parchment paper. Taking each ball of dough, roll it out into a 3x4 inch oval. Dip a chopstick or skewer in vegetable oil and place it in the center of the oval. Fold it in half then pull the chopstick or skewer out. Place the bun back on the baking sheet and repeat for the rest of the dough. Cover again with a tea towel and let it proof for 30 minutes.
• Set up your steamer over simmering water (making sure that the water doesnt actually touch the steamer) and steam the buns for 10 minutes. This may need to be done in batches.
• Assemble your buns as desired. I like to layer mine with shaved cucumber, shredded carrots, cilantro and pork belly. A drizzle of sriracha and sprinkling of sesame seeds tops the whole thing off!

Nutrition