Taiwan Pork Belly Buns
Experience the flavors of Taiwan with these scrumptious Pork Belly Buns, a delightful combination of tender pork belly and fluffy steamed buns. You'll be transported to the streets of Taipei with every savory bite!
for 10 servings
- 1 cup warm water (240 mL)
- 2 tablespoons sugar
- 1 ½ teaspoons instant dry yeast
- 3 cups plain flour (375 g)
- 1 ½ teaspoons baking powder
- 1 tablespoon vegetable oil
- 2 tablespoons sesame oil
- 1 lb pork belly (500 g)
- ¼ cup spring onion (30 g), Chopped in half
- ½ cup ginger (30 g), sliced
- 4 tablespoons cooking wine
- 1 tablespoon vegetable oil
- ¼ cup garlic (15 g)
- 3 tablespoons sugar
- 2 tablespoons five spice
- 4 tablespoons soy sauce
- 4 tablespoons dark soy sauce
- 2 cups water (500 mL)
- ½ cup pickled cabage (50 g)
- ½ cup coriander (30 g), finely chopped
- ¼ cup crushed peanut (50 g), finely chopped
- Calories 520
- Fat 33g
- Carbs 44g
- Fiber 5g
- Sugar 5g
- Protein 11g
Estimated values based on one serving size.
- The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
- Add the active yeast, then stir and set aside for 10-15 minutes.
- In a large bowl, mix together the flour and baking powder.
- Add the yeast mixture to the bowl and stir until nearly combined.
- Add the oil, then stir until fully incorporated.
- Turn the dough out onto a floured work surface and knead for 10-15 minutes.
- Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
- Remove the dough from the bowl and knock it back by kneading for 1 minute.
- Cut into 10 equal pieces.
- Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
- Onto a floured work surface, flatten each ball with the palm of your hand.
- Roll out to 2 millimetres.
- Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
- Set steamer over a high heat, then steam buns for 8-10 minutes.
- The Pork: Slice the pork belly into 1 inch-thick (2 ½ cm) pieces.
- Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
- Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
- Return the pot to a high heat and add oil.
- Fry the pork until it browned.
- Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
- Add the water, stir, and cover.
- Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
- Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
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