MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Belly Bun (Gua Bao)
Categories: Pork, Breads, Sauces, Herbs
Yield: 16 servings
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1/2 c Kosher salt
1/2 c Sugar
4 1/2 c Water; divided
2 1/2 lb Boneless skinless pork
-belly; in four pieces
-lengthwise
1/2 c Chicken stock
MMMMM----------------------------BUNS---------------------------------
1 ts Active dry yeast
1 ts Granulated sugar
1/2 c Water
1/2 c All purpose flour
1 1/2 c Cake flour
1 1/8 ts Baking powder
1/4 c Sugar
2 1/2 ts Unsalted butter; melted
1/4 ts Salt
MMMMM--------------------------TO SERVE-------------------------------
Hoisin sauce
Cucumbers; sliced
Scallions
Cilantro
Chili sauce or Sriracha
BRINE THE PORK: Combine the salt, sugar, and 4 cups
water until dissolved. Place the pork belly in a
resealable plastic bag, pour in the brine, and seal.
Place the bag in a bowl and place in the refrigerator to
brine for at least 12 hours, or overnight.
MAKE THE DOUGH: Dissolve the yeast and sugar in warm
water (105°F/40°C), and let it stand for 10 minutes.
Sift together the all purpose and cake flour, as well as
the baking powder. Set aside. To the yeast mixture, add
the melted butter and salt. Stir in the flour to form a
soft dough. Knead until smooth (5-10 minutes). Place in
an oiled bowl, and cover lightly with plastic wrap, and
let rise in a warm place until doubled in size. This
should take about 1-2 hours.
ROAST THE PORK: Set the oven @ 300°F/150°C, with a rack
placed in the center of the oven. Remove the pork from
the brine, and place it in a baking pan, fat side up.
Pour the chicken broth and 1/2 cup water into the pan.
Cover tightly with foil and roast the pork belly for
about 2 1/2 hours, or until tender. Remove the foil and
increase the oven temperature to 450 degrees. Roast for
another 20 minutes or so, or until the fat on the pork
belly is golden. Remove from the oven and let it cool
for 30 minutes, then chill in the refrigerator for 1
hour. Slice the chilled pork belly crosswise in 1/4 inch
pieces. Return to the pan juices and place it in the
refrigerator to chill again. This can be done the day
before serving, if you wish.
STEAM THE BUNS: When you are ready to make the buns,
roll the dough into a log measuring about 16 inches
long. Slice into 16 (1") pieces, then set aside,
covering with plastic wrap to keep the dough from drying
out. Take each piece of dough and make a round ball,
then roll out to about 3x6 inch ovals. Lightly brush the
dough with canola oil, fold lightly then set aside to
rise, covered, for another 20 minutes.
Prepare your steam bath in a wok or deep sided skillet
with a steamer. The water should be about 1/2 inch below
the steaming rack. Line with waxed or parchment paper
and steam the buns, making sure they have room to expand
between (do not crowd the steamer!). Work in batches as
necessary. The buns can also be prepared in advance,
just keep covered in the refrigerator and re-steam when
ready to serve.
TO SERVE: Set the oven @ 350°F/175°C. Heat the pork
belly in the baking pan with the pan juices until hot.
Coat the inside of the steamed buns with hoisin sauce,
and layer with cucumbers, pork belly, chile sauce if
using, scallions and cilantro. Serve immediately.
RECIPE FROM:
http://kitchenconfidante.com
Uncle Dirty Dave's Archives
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