Bao Buns with Pork Belly
I used a recipe from Marion's Kitchen or you can use store bought buns.
1.5kg Pork Belly
2 x onions sliced
1 1/2 – 2 c milk
The night before score your pork fat with a Stanley knife in diamond shapes. Score into the
fat but not cutting into the meat.
Place into a dish with sides and generally salt the top. Leave uncovered in the fridge overnight. This will dry out the skin and remove any excess moisture.
Next day remove meat from dish and pat dry the skin with paper towels. The fat must be bone dry.
Heat oven to 230˙c.
Slice up some onions and place into a metal tray and place pork on top. (Glass or ceramic dish may break when adding cold milk so please use metal)
Cook in the hot oven for 20-30mins until fat is blistered and golden but not burning so watch carefully. This will give you your crackle.
Reduce heat to 160˙c and add milk to the dish so it comes up to about 1/3 – ½ up the meat without touching the fat.
Cook for an extra 1 – 1.5hr until cooked.
Remove and discard onions and milk. Cover loosely with foil and let rest before slicing.
I've made cucumber and onion pickles the day before with a simple mixture of sugar, white wine vinegar or apple cider vinegar and spices in separate jars and let steep overnight or a couple of days.
Steam up your bao buns add some hoisin sauce and layer up your sliced pork, pickles and coriander.