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Steamed Pork Belly Buns (Bao)
Fluffy white steamed buns filled with tender soy-braised pork belly, brushed with hoisin and topped with green onions.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 3 cups all-purpose flour | 360 g |
| 2 tbsp granulated sugar | 25 g |
| 2 tsp instant yeast | 6 g |
| 1 tsp baking powder | 4 g |
| 1 cup warm milk, or water | 227 g |
| 1 tbsp vegetable oil | 12.4 g |
| Braised pork belly | |
| 1 1/2 lb skinless pork belly, one slab, cut into 2-inch-wide strips | 680 g |
| 1/4 cup soy sauce | 64 g |
| 2 tbsp oyster sauce | 36 g |
| 2 tbsp Shaoxing rice wine | — |
| 1 tbsp fresh ginger, sliced | — |
| 3 green onions, cut into 3-inch lengths | — |
| 3 cups water, enough to just cover the pork | 681 g |
| 1 tsp toasted sesame oil, to finish | 4.5 g |
| To serve | |
| 1/4 cup hoisin sauce | 64 g |
| 3 green onions, thinly sliced | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Put the pork belly, soy sauce, oyster sauce, rice wine, ginger, green-onion lengths and water in a heavy pot. Bring to a boil, then cover and keep at a low simmer, turning the pieces now and then, for 2–3 hours, until a skewer slides through easily.
- While the pork braises, mix the flour, sugar, yeast and baking powder. Add the warm milk and oil and knead 8–10 minutes until very smooth. Cover and let rise until doubled, about 1 hour.
- Lift out the pork and let it cool slightly. Discard the ginger and green onions and boil the braising liquid, uncovered, until reduced to a few tablespoons of glossy sauce. Slice the pork about 1/3 inch thick (or dice it), toss with the reduced sauce and the sesame oil, and keep warm.
- Punch down the dough and divide into 12 pieces. Roll each into a 3 × 5-inch oval, brush lightly with oil, and fold in half over a chopstick so it doesn't stick shut. Set each on a square of parchment.
- Let the buns rest, covered, 20–30 minutes until slightly puffy.
- Steam over boiling water 10–12 minutes. Turn off the heat and wait 3 minutes before lifting the lid, so the buns don't collapse.
- Open each warm bun, fill with a few slices of braised pork belly, brush or drizzle with hoisin sauce, and top with the sliced green onions. Serve right away.
Tips
- Keep the braise at a bare simmer; a hard boil makes pork belly tough instead of tender.
- The pork can be braised a day ahead; chill it in its liquid, then lift off the fat before reducing.
- Leave space between buns in the steamer; they grow a lot.
- Wrap the steamer lid in a towel to keep drips off the buns.
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