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𝐏𝐎𝐑𝐊 𝐁𝐄𝐋𝐋𝐘
* Pork Belly (450g)
* Brown Onion (1 Small)
* Garlic Cloves (4)
* Dark Soy Sauce (1 Tbsp)
* Hoisin Sauce (1 Tbsp)
* Oyster Sauce (1 Tbsp)
* Rice Wine Vinegar (1 Tbsp)
* Honey (1 Tbsp)
* Chinese 5 Spice (Pinch)
* Chicken Stock (1/4 Cup)
* Water (1/2 Cup)
1. Add pork belly to skillet on high heat and cook for about 15 minutes until golden brown
2. Add onion & galric cook for 2 minutes while stirring
3. Mix the rest of the ingredients together in a separate bowl (except water) and mix well
4. Turn down heat and add sauce to pan with pork belly and deglaze the bottom of the pan
5. Add the water and mix well
6. Bring to a simmer and cook for about 15 minutes until pork is tender
7. Add pork belly to buns with whatever you like (I added cucumber, red chilli, fresh coriander & sesame seeds)
𝐁𝐀𝐎 𝐁𝐔𝐍𝐒
* Spelt Flour 2.5 cups
* Sugar 4 Tbsp (divided)
* Salt 1/4 Tsp
* Yeast 1 Tbsp
* Baking Powder 1/2 Tsp
* Oil 2 Tbsp
* Warm Milk 1/3 cup
* Warm Water 1/3 cup
1. In a bowl whisk together 2 tbsps of your sugar, yeast, oil, milk & water in a bowl until mixed well and the sugar is dissolved then let sit for 10 minutes to let yeast activate
2. In a separate bowl whisk together flour, salt, baking powder & your other 2 tbsps of sugar then add the wet ingredients into the dry
3. Mix with hands until a dough ball is formed them knead for about 5 minutes at a medium speed (it should be elastic and really soft and not sticky)
4. Form into a ball and add to a bowl covered with cling film for about 2 hours till tripled in size (or at least doubled)
5. Place dough onto counter (do not use flour) and roll out into about a 1/4 inch thick then cut out 4 & 1/2 inch circles using a cookie cutter or anything circular of that size
6. Lightly brush one side of each circle then fold over into half moon shape (do this on baking paper and any buns you will not be using right away add them to a bowl covered with cling film so they don’t dry out
7. Add to a steamer tray lined with baking paper and steam gently for 12 minutes then turn off the heat and leave for 4 minutes (do not open the streamer at any point through this process)
8. Then serve however you like
