Sweet & Sticky Pork Belly Bao Buns
I understand food is political. There has been talk on social media in regards to cultural appropriation and food and what that looks like. While yes, I believe there should be a reverence to the history and culture of food, I feel you can also appreciate food without appropriating! Going to elementary school in the South Bronx was cool. It was a neighborhood school, all of the kids pretty much lived within walking distance and everyone knew everyone else. Diversity wasn’t a buzz word yet so I never paid it any mind that majority of the students and teachers looked like me. Fast forward to the 6th grade, A neighborhood friend and I were accepted to a school on 21st and 2nd Ave - CULTURE SHOCK!
I’m sure this is where the term “fish out of water” came from. We were suddenly thrust into a predominately Caucasian and Asian American environment and it was the first time I felt like the “minority” We were allowed to go outside everyday for lunch. If you have ever been to the lower east side of NYC you can imagine the excitement and challenges that presents to an 11 year old kid from the boogie down. I experienced a lot of firsts that year. My first dollar slice when it was actually $1 My first everything bagel with cream cheese and lox, my first sushi roll. Then one glorious half day, my first Caucasian friend Karen, convinced her dad to take us to Chinatown for my very first Bao Bun experience.
I still vividly remember the color, the grit, the hustle and bustle of Chinatown. The blaring car horns and guys on bikes zipping through traffic. We sat at this huge round table, with the biggest lazy Susan I had ever seen. The food was delicious. Thinking back on it now, this might have been the start of my “foodie journey” This is a nod and a wink to that day!
Bao Buns
Ingredients:
3 ¾ cups (all purpose) flour
2 TBSP sugar
½ tsp salt
2 tsp instant dried yeast
3 TBSP whole milk
¾ cup + 2 TBSP warm water
3 TBSP unsalted butter
1 TBSP avocado oil (yes you can use olive oil if that’s all you have)
Step 1:
If you have a stand mixer, attach your dough hook. If not, this can be done in a bowl by hand. Mix the first four ingredients together.
Step 2:
In a separate bowl, add milk, warm water and butter. Stir until butter is melted through.
*An important note to make - your water should be WARM not hot. 110-115 degrees. Any warmer, you run the risk of killing your yeast and the dough wont rise
Grease the inside of a large glass bowl with a bit of avocado oil and set to the side
Step 3:
Incorporate the wet ingredients to the dry ingredients. Mix (either by hand or with stand mixer) until a ball forms and dough pulls away from the sides of the bowl.
Place dough in the greased glass bowl, cover with cling wrap and set in a warm place to proof for 2hrs
*Proofing is a step in bread making that activates the yeast in the dough. Fermentation happens. Carbon dioxide gases are expelled and the dough EXPANDS
While the dough is doing its thing. Start working on your pork belly! (SKIP DOWN TO PORK BELLY)
Step 4:
Tip proofed dough onto lightly floured surface and divide into 10 equal sized balls. I use a kitchen scale for this and each ball was about 65 grams in weight. Lay each ball on an individual piece of parchment on a prepared baking sheet.
Using a roller pin and your hands, create a oval shaped surface (longer top to bottom, less wide left to right)
Brush the surface of the dough with a bit of avocado oil, insert chopstick and fold dough over onto itself. Let oval half moon buns proof another hour
*THE OILED SIDE WILL NOW BE “INSIDE” THE DOUGH SHOULD RESEMBLE A HALF MOON
Step 5:
In a large basket steamer, lay individual buns on the tray. Careful not to overcrowd the pan steam for 15mins.
Pork Belly
Ingredients:
2.5 - 3 lbs pork belly slices chopped in half (Wholefoods usually has it in their butcher section)
4 - 5 cups chicken stock
1 tbsp minced ginger
4 garlic cloves - chopped
1 TBSP rice wine vinegar
1 TBSP sugar
Step 1:
Add all ingredients to a wide dutch oven and slowly simmer on med/low heat for AT LEAST 2HRS.
Step 2:
Drain pork belly water after 2hrs.
Step 3:
Chop the meat into smaller pieces - make your halves into fourths or even sixths for manageable pieces
Step 4:
Place chopped pork belly in a single layer on a cookie sheet and place in a 375 oven for 15mins. Start your glaze and let it reduce, transfer crisp pork belly to the thick glaze.
Toppings
Pork belly glaze:
1/2 cup hoisin sauce
2 TBSP dark soy
1/4 cup dark brown sugar
2-3 TBSP gochujang (Korean red chili paste)
1 stalk of lemongrass/2 garlic cloves paste (use a mortar and pestle to smash)
1 TBSP black garlic (if you have it)
1 TBSP minced ginger
1/2 cup orange juice
Quick pickled veggies:
2 carrot sliced (use a vegetable peeler for slices)
2 English cucumbers (use a vegetable peeler for slices)
1/2 cup rice wine vinegar
1 cup water
2 tsp sugar
2 tsp kosher salt
2 tsp red pepper flakes
Step 1:
Heat water, vinegar, salt, sugar and red pepper flakes until sugar is dissolved.
Add veggies to mason jar and add pickling liquid.
Refrigerate until service.
Cashew dust:
1 cup of salted cashews, pulverized
