Pork Belly Mantou

• Meat

  • 1 2 1/2 lb pork belly with, skin
  • 1 Braised pork belly

• Produce

  • 2 sprigs Cilantro
  • 4 Fresno chile, red
  • 7 Garlic clove
  • 2 Ginger
  • 5 Green onions
  • 1 Pickled mustard green

• Condiments

  • 2 tbsp Caramel sauce or kecap manis, thick
  • 1 Chili sauce
  • 4 Chinese mustard, leaves and stems green
  • 1 tsp Lime juice
  • 1 tbsp Oyster sauce
  • 3 tbsp Soy sauce, light

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 17 oz All-purpose flour, unbleached
  • 2 1/2 tsp Baking powder
  • 1/2 tbsp Cornstarch
  • 1 1/4 tsp Salt
  • 1 Salt
  • 1 Star anise
  • 1 Stick cinnamon
  • 8 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 1/2 tbsp Rice vinegar
  • 1 Rice vinegar

• Nuts & Seeds

  • 1/2 cup Peanuts or cashews

• Dairy

  • 11 oz Milk

• Liquids

  • 1/4 cup Water
  • 1 Water

• Other

  • Garnish
  • Mantou (Buns
  • 3 cups Water and more for blanching

Found on curiousnut.com

Description

Ingredients

• Braised Pork Belly
• 2½ lb pork belly with skin, cut into 1
• 5 garlic cloves, peeled and lightly bruised
• 5 green onions, cut into 3 length
• 2 ginger, sliced
• 1 star anise
• 1 stick cinnamon
• 3 tbs light soy sauce
• 2 tbs thick caramel sauce or kecap manis (for color)
• 1 tbs oyster sauce
• 2 tbs sugar
• 3 cups water and more for blanching
• Mantou (Buns)
• 11 oz warm milk (1¼ cup + 2 tbs)
• 2 tbs sugar
• 2¼ tsp active dry yeast
• 17 oz unbleached all-purpose flour (4 cups)
• 2½ tsp baking powder
• ½ tsp salt
• 2 tbs oil
• Chili sauce
• 2 red Fresno chilies, deseed one
• 2 garlic cloves
• ¼ cup water
• ¼ - ⅓ cup sugar
• 1½ tbs rice vinegar
• 1 tsp lime juice
• ¾ tsp salt
• ½ tbs cornstarch + ½ tbs water (cornstarch slurry)
• Pickled mustard green
• 4-6 Chinese mustard green (leaves and stems)
• Salt
• Water
• Rice vinegar
• Garnish
• ½ cup crushed peanuts or cashews
• 2 red fresno chilies, sliced
• A couple sprigs cilantro

Directions

• Blanch Pork: Put the pork in a pot or a large wide saucepan. Add enough water to cover the pork by 1. Over high heat, bring the water to a boil. Once the water is boiled, let it hard boil for 1 minute. Drain and rinse the pork with cool water.
• Braise Pork: Add the blanched pork and the rest of the ingredients for the braised pork belly into the pot. Add 3 cups of water or enough to almost cover the pork (pork will shrink a little). Bring the liquid to a boil. Once boiled, simmer on low heat for 2 hours.
• Reduce Liquid: Uncover and turn the heat to medium high. Let it continue to boil to reduce the sauce. I like the pork with some sauce so Id let it boil for only 20 minutes. Taste and adjust seasoning. If the sauce is still not thick to your liking, add a cornstarch slurry (combine 1-2 tsp cornstarch with 1-2 tsp water) depending on how thick you want the sauce to be.
• Activate Yeast: Combine the sugar, warm milk and yeast. Let sit for 10 minutes until a foamy mixture forms.
• Knead Dough: In a large bowl, whisk together the flour, baking powder and salt. Add the oil and yeast mixture. Form a dough. Turn it over a work area and knead the dough for 10 minutes. The dough should be soft and supple and not sticky.
• First Rise: Lightly oil the bowl, place the dough in, cover the bowl with a sling wrap and let the dough rise in a warm, draft free place until doug h doubles in size (about 1-2 hours).
• Shape: Gently punch out the air of the risen dough and remove it from the bowl. Divide the dough into 12 equal parts. Shape each dough into a ball. Using a rolling pin, roll the dough into a flat oval (1/8 thick). Brush some oil on one side of the dough. Fold the dough in half (like a half moon). Place it on a 4 square parchment paper. Repeat with the rest of the dough. Loosely cover the half moon dough with a clean cloth and let them rest for 30 minutes.
• Steam: Bring water in your steaming vessel to boil over high heat. Once boiled, place the dough (with parchment paper) on a rack or steamer (leave 1 gap as buns will expand) and steam for 8 minutes.
• Rest: Turn off the heat and remove the steaming vessel from the heat. After 5 minutes, slowly open the lid. This is to cool the steaming vessel before uncovering. Too much temperature change may cause buns to deflate.
• In a blender or food processor, blend the chilies and garlic cloves. Put the chili garlic paste into a small saucepan. Add the water, sugar, vinegar, lime juice and salt. Bring it to a boil.
• Once boiled, turn the heat to low and add the cornstarch slurry. When chili sauce has thickened to your liking, remove from heat.
• In a sterilized wide mouth glass jar, add a layer of mustard green. Sprinkle with a layer of salt. Repeat with another layer of mustard green and salt. Once, youve finished layaring, add enough water to submerge the mustard green.
• If you want it slightly spicy, add 1-2 red chilies.
• Add 1 tbs rice vinegar and cover the jar. Let it ferment for 5-10 days depending on the temperature. It will turn a yellowish brown when its ready. The vegetable must be fully submerged in the water at all times or youll risk having mold.
• Remove the mustard green from the liquid and dice it. If its not salty and sour enough, drizzle some soy sauce, add a pinch salt and some vinegar.
• Slather some chili sauce on one side of the mantou. Top with pork, drizzle some of the uber concentrated sauce, add pickled greens, crushed nuts, chilies and cilantro.