Craving a truly satisfying and flavourful meal that's surprisingly easy to make? Look no further than these incredible pork belly bao buns! This recipe delivers melt-in-your-mouth pork belly nestled in soft, fluffy bao buns – a perfect blend of savory and sweet that's guaranteed to impress. Whether you're searching for easy recipes, healthy meals, or quick dinner ideas, this one ticks all the boxes. It's a fantastic example of delicious dishes achievable with homemade cooking, showcasing the best recipes without resorting to complicated techniques.
Ingredients:
For the Pork Belly:
- 500g pork belly, skin scored
- 2 tbsp soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp honey
- 1 tsp five-spice powder
- 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 small onion, roughly chopped
- 2 star anise
For the Bao Buns (makes about 8):
- 250g strong bread flour
- 50g caster sugar
- 5g active dry yeast
- 125ml warm water
- 1 tsp baking powder
- 1 tbsp vegetable oil
- Pinch of salt
For the Pickled Cucumber & Carrot:
- 1/2 cucumber, thinly sliced
- 1/2 carrot, thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- Pinch of salt
Instructions:
Preparing the Pork Belly:
- Preheat your oven to 160°C (320°F).
- In a bowl, combine soy sauce, rice wine, honey, five-spice powder, ginger, garlic, onion, and star anise.
- Place the scored pork belly in a roasting tin and pour the marinade over it, ensuring it's well coated.
- Roast for 2-2.5 hours, or until the pork is tender and easily pulled apart. Let it rest for 10 minutes before shredding.
Making the Bao Buns:
- In a large bowl, combine flour, sugar, and yeast.
- Gradually add warm water, mixing until a dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. Add a little more flour if needed to prevent sticking.
- Add baking powder, oil, and salt. Knead for another minute.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 8 equal portions.
- Roll each portion into a smooth ball and flatten slightly.
- Steam the buns for 10-12 minutes, or until cooked through.
Pickling the Vegetables:
- Combine rice vinegar, sugar, and salt in a small bowl.
- Add the cucumber and carrot slices and let them marinate for at least 30 minutes.
Assembling the Bao Buns:
- Once the pork belly is shredded, gently mix it with a little of the roasting juices.
- Fill each bao bun with the shredded pork belly and pickled vegetables.
Tips and Variations:
- For extra crispy skin, increase the oven temperature to 200°C (400°F) for the last 15-20 minutes of cooking.
- Feel free to experiment with other fillings, such as hoisin sauce, sriracha mayo, or pickled ginger.
- If you don't have Shaoxing rice wine, dry sherry works perfectly as a substitute.
- For a vegan option, substitute the pork belly with slow-cooked mushrooms or jackfruit.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a reasonable estimate is around 400-500 calories, with varying amounts of protein, carbohydrates, and fat. For a more precise nutritional analysis, use a nutrition calculator with your specific ingredients.
Enjoy your delicious homemade pork belly bao buns! They are perfect for a casual dinner party, a family meal, or even a tasty lunch. This recipe offers a satisfying blend of textures and tastes, making it a wonderful addition to your collection of healthy meals and quick dinner ideas. It's a testament to the joy of homemade cooking and discovering the best recipes that are both simple and stunning.